SPEEDWAY #9707

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)