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Equipment condition (minor)
All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. Equipment shall be constructed and maintained to be smooth, non-absorbent, and easily cleanable. All equipment shall meet or be equivalent to applicable sanitation standards. Minor violations must be corrected in a time period given by the inspector.
Restaurant inspections 1-30 (Page 1)
Restaurant inspections 1-30 (Page 1)