VII / Protection from Contamination
Dish tank at 160F and at proper temperature. Repair unit so dishes reach 160F for proper sanitation. All food contact surfaces of dishes / utensils shall be sanitized.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 03-March-2016
| Comments |
|---|
| Management and employees appear knowledgeable in general food safety and sanitation. |