Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--Observed staff washing the tilt skillet in the main kitchen. When going over the process of cleaning of this equipment, he mentioned that he washes with hot water, rinse with clear water then let it airdry. All food contact surface must be washed with hot soapy water, rinsed with hot clear water then sanitize and air dry. Staff washed, rinsed and sanitized the skillet.
Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--Paper towel dispenser empty at the handwash sink in the kitchen in Ferdinand building. Provide paper towel in the hand sink at all times.
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