Clean and sanitize these surfaces for food contact.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Clean on the top of the dish machine.
| Facility Type: | Full Service Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 09, 2012 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 1770 A | Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Clean and sanitize these surfaces for food contact. |
| 0570 | Corrected During Inspection Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. |
| 1800 | Corrected During Inspection Repeat The top of the dish machine noted not clean in the back. Clean on the top of the dish machine. |