The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed reheating procedures and sanitizer procedures. Environmental health specialist observed improvements in the used of temperature logs and date marking system.
No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection. Environmental health specialist discussed parasite destruction for salmon. All critical violations were corrected from the previous inspection. At time of inspection all food that was stored in the walk-in cooler is being relocated to the meat display case while walk-in cooler is going through defrost mode.
No violation noted during this evaluation. | 07/28/2015 | Other | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed cooling logs.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Wiping cloths were relocated to the sanitizer bucket at time of inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: whole roast beef and whole chicken inside of walk-in cooler. Whole roast beef holding at 49 degrees and whole chicken holding at 47 degrees.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucker with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Chlorine based sanitizing solution was added to the sanitizing bucket at time of inspection.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: floors inside of walk-in cooler, inside of cabinets, inside of freezer downstairs, piping under three vat sink and handsinks, inside of all display cases, inside of all refrigeration units that are used and not used, trays where toasters are located, under all prep tables, all floors, walls and ceilings.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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07/14/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed cleaning schedule throughout the facility, providing extra thermometers in refrigeration units, eliminating unnecessary equipment that is no longer used and protecting equipment while in storage.
The dish machine is no longer used in the facility.
Please provide chlorine test strips for sanitizer bucket.
No violation noted during this evaluation. | 06/12/2015 | Risk Factor | |
Observed CFM to be very knowledgeable of Food Safety, Thank you.
NOTE: WIC is in process of being repaired. Please keep meats, cheeses, and cooked items in alternate cooler until repaired. PLEASE FAX OR EMAIL COPY OF INVOICE TO HEALTH DEPARTMENT BY 10/3/14.
**PLEASE FAX OR EMAIL COPY OF FARM RAISED LETTER/PARASITE DESTRUCTION FOR SALMON (NOVA LOX) TO HEALTH DEPARTMENT BY 10/3/14.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). CFM COULD NOT LOCATE COPY OF FARM RAISED LETTER.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PLEASE SEND COPY TO HEALTH DEPARTMENT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked maccaroni noodles 44F, cut grilled chicken 45F in WIC
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS DISCARDED.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelving for food items in WIC.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for 3vat sink and chlorine cloth sanitizer.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WILL RE-WASH RINSE AND SANITIZE SLICER.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the flooring in the kitchen cookline behind and in between equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/24/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection due to the critical nature of the violations found during the previous inspection. At the time of the inspection, the owner demonstrated the equipment log where he had noted food temperatures. He stated that both refrigerators were repaired and holding at 41F and below. All the food checked was also cold holding at 41F or below. The food was also properly date marked. A letter from the seafood vendor is still required for the lox served. If it is not received then the salmon will not be served to the public until a letter from the supplier is obtained. It is required that an equipment temperature log be filled out daily on all working refrigeration units until the next inspection. At the next inspection, these temperature logs must be provided to prove an accurate record of equipment temperature is being maintained. Once a day food temperatures will be taken to ensure food is cold holding at 41F or below. Prior to taking the food temperature ensure thermometer is calibrated and sanitized. Failure to comply in will result in an informal conference.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish ( SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
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04/14/2014 | Follow-up | |
The purpose of this inspection is to conduct a risk factor assessment.
EQUIPMENT IS NOT MAINTAINING AN AMBIENT TEMPERATURE TO KEEP FOOD COLD HOLDING AT 41f OR BELOW.
TRUE 2DR UPRIGHT REFRIGERATOR 55F
TRUE 2DR REACH IN PREP UNIT 45F
DISCONTINUE USING REFRIGERATION UNITS TO STORE POTENTIALLY HAZARDOUS FOOD. STORE FOOD IN OTHER REFRIGERATION UNITS THAT ARE MAINTAINING AMBIENT TEMPERATURE 41f TO KEEP FOOD 41f OR BELOW.
DUE TO REPEAT VIOLATIONS ENFORCEMENT ACTION IS NOW WARRANTED. A NOTICE OF VIOLATIONS WILL BE ISSUED.
Provided information on date marking, cold holding, hand washing.
KEEP A CHART ON EACH REFRIGERATION UNIT TAKING TEMPERATURES DAILY TO ENSURE REFRIGERATION UNIT IS WORKING PROPERLY TO MAINTAIN COLD FOOD AT 41f OR BELOW STARTING TODAY.
A FOLLOW UP INSPECTION WILL BE CONDUCTED.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: OBSERVED MANAGER FAIL TO WASH HIS HANDS BEFORE ENGAGING IN FOOD PREPARATION. A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: WASH HANDS PRIOR TO PUTTING GLOVES ON. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: observed manager using bare hands to place bacon on potato salad.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food was discarded.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish ( SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
True 2dr upright refrigerator: chicken curry 54F, Meatloaf 54F, Milk 55F, chicken salad 55F.
True 2dr reach in unit: Turkey deli 47F, Roast Beef 46F, Egg Salad 46F, Chicken curry 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
1. Roast beef in the display case
2. Chicken roast in the display case
3. Chicken salad in the display case
4. Chili in the walk in cooler
5. Chicken curry in the salad display case
6. Chicken roast in the salad display case
6. Tuna salad in the salad display case
7. Egg salad in the True 2dr refrigeration unit
8. Liver inthe True 2dr refrigeration unit.
Correction: DATE MARK FOOD ON THE DAY IT IS COOKED IF IT IS KEPT FOR MORE THAN ONE DAY (24 HOURS). Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. FOOD WAS DATEMARKED.
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04/01/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The owner installed a new refrigeration unit to maintain potentially hazardous food at 41F or below. The existing equipment has been removed from the premises. A few remaining violations exist however more time is being given to correct the following violations.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish (SALMON) is served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
1. DISHWASHER IS NOT OPERATING.
2. CONTINENTAL 1 DR REFRIGERATION UNIT IS NOT WORKING.
3. TRUE 1 AND 1/2 DOOR AT THE COOKLINE IS NOT WORKING AND IS NOT CLEAN.
4. 2 DISPLAY CASES AT THE FRONT ARE NOT WORKING.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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12/06/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
All refrigeration units must be repaired to maintain ambient temperature 41F or below by Friday 12.6.13.
A follow up inspection will be conducted on 12.6.13.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) is served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Turkey Roast thawing on a cooling rack at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
True 2dr upright refrigerator by 3 compartment sink:
Cole slaw 52F
egg salad 51F
sliced turkey 51F
meatloaf 48F
BBQ Pork 54F
Walk in cooler:
Chicken breast 43F
Chili 43F
Turkey roast 42
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER DISCARDED THE FOOD.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3dr cooler 51F, True 2dr upright cooler 50F, Walk in cooler 43F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: True 2 dr upright refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: EQUIPMENT AT THE COOKLINE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
1. DISHWASHER IS NOT OPERATING.
2. CONTINENTAL 1 DR REFRIGERATION UNIT IS NOT WORKING.
3. TRUE 1 AND 1/2 DOOR AT THE COOKLINE IS NOT WORKING AND IS NOT CLEAN.
4. 2 DISPLAY CASES AT THE FRONT ARE NOT WORKING.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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12/04/2013 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The owner has repaired the walk in cooler, which is at 35F. Potentially hazardous food may be placed in this refrigeration unit. The owner is repairing the True 3 door reach in cooler used to prepare sandwiches, however he has placed sliced tomatoes which is a potentially hazardous food, in the unit. Upon inspection the food was removed from the True 3 dr refrigeration unit and placed in other cold holding equipment that is 41F and below. The owner will provide invoices upon repair of the unit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
True: sliced tomatoes 49F,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Owner placed the sliced tomatoes in a refrigeration unit that is cold holding at 41F and below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: meatloaf, chicken salad, potato salad, marinara sauce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.OWNER LABEL ALL PRODUCTS.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and bleach test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3 dr reach in unit with prep top 63F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): TRUE 2 DR UPRIGHT REFRIGERATOR.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
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05/15/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
The owner has placed food in other cold holding unit and will no longer use the walk in cooler to hold potentially hazardous food.
PROVIDE INVOICES TO REPAIRS ON THE REFRIGERATION UNITS.
THE DISHMACHINE IS NO LONGER IN USE AND THE OWNER IS USING THE 3 COMPARTMENT SINK AS A MEANS TO SANITIZE DISHWARE.
Water Heater: TAKAGI tankless
Dishmachine: Jackson Avenger- Heat sanitizer- NOT IN USE.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Sauce containers.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. OWNER LABELED SAUCE CONTAINERS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Tomato Bisque 120F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. OWNER REHEATED SOUP.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
True 3 dr reach in prep cooler (59F): Roast beef 45F, sliced tomato 47F.
WIC 55F: Diced Chicken 53F, pulled pork 57F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. OWNER MOVED FOOD INTO TRUE DISPLAY UNIT WHICH IS COLD HOLDING AT 39F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: meatloaf, chicken salad, potato salad, marinara sauce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.OWNER LABEL ALL PRODUCTS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and bleach test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 3DR PREP TOP REACH IN COOLER 59f, WALK IN COOLER 55F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): TRUE 2 DR UPRIGHT REFRIGERATOR.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
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04/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bernie's Delicatessen & Gourmet Market, 4328 Chain Bridge Rd, Fairfax, VA 22030 »