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Notes: Lack of active managerial control (certification not available on site), food worker cards not 100%, room temperature storage or improper use of time as a control, accurate thermometer not ...
Notes: Food worker cards not 100%, not properly disposing of potentially unsafe food (deli meats date marked passed seven days), improper hot holding (130°F-134°F), improper cold holding (>45°F ...
Notes: Food worker cards not 100%, room temperature storage or improper use of time as a control, improper cold holding (>45°F). TakaSushi, 602 6th St., Prosser, Routine April 12 (40 Red, 10 Blue)
Notes: Food worker cards not 100%. inadequate handwashing facilities (no towels at one handwashing sink), improper cold holding (>45°F), lack of conformance with approved procedures.
Notes: Food worker cards not 100%, improper hand washing (worker touched trashcan in his way and then touched ready-to-eat food without replacing gloves), not properly disposing of potentially ...
Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been ...
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Notes: Food worker cards not 100%, improper handwashing, inadequate handwashing facilities (water not hot). Wok King, 7011 W. Canal Drive, Kennewick, Routine June 20 (95 Red, 20 Blue)