Search restaurant inspections

Refine your search

  • Results: Handwashing (worker knowledge satisfactory) Clear

Location

Search near an address:

Or choose a location:

Inspection date

-

Handwashing (worker knowledge satisfactory)
Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress. Restaurant employee(s) displayed proper knowledge of this rule.
Restaurant inspections 1-30 (Page 1)
Restaurant inspections 1-30 (Page 1)