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The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically: Observed three-compartment sink at zero parts per million quats during today's inspection. Point ...
Where dishes are to be shared among many, such as in restaurants, sanitization is necessary and desirable in order to prevent spread of microorganisms.Most restaurants have three-compartment sinks (depending on country or state regulations) and use the three-sink system (washing, rinsing and sanitizing of dirty dishes) with the first compartment containing a combination of warm water and soap ...
Grease trap - Wikipedia ... Grease trap
Holes in wall by three-compartment sink (repeat violation); multiple water-damaged ceiling tiles in back room (repeat violation). Correct by 10/21. (A/95) Toot ‘n Totum #20, 3320 S. Georgia St.
The classic and “old” process for cleaning pots and pans is the manual hand-washing method. Washing pots and pans by hand is still the ideal way to do the job. Cleaning by hand involves a pot-washing sink, which almost always is divided into 3 different sections. The first section, or "sink", is where the pots are washed and scrubbed.
Sprayer - Wikipedia ... Sprayer
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