Brown and Loe Restaurant

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build up inside microwave down steam table across from sandwich/salad table. Person in charge asked employee to clean it at time of inspection.

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed low sanitizer reading in dishwasher. person in charge call ecolab and fix concentration to 50-100ppm at time of inspection.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed light gray build up in soda bar nozzles. Person in charge asked employee to clean in at time of inspection.

Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces

Observed plates not covered/ up side down at outside set up to-go table at patio area. person in charge moved plates inside establishment at time of inspection.