Garbage storage areas not properly constructed or maintained, creating a nuisance.Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.Non food contact surfaces of equipment not clean.Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed.Wiping cloths dirty, not stored properly in sanitizing solutions.Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded.Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans. No violation noted during this evaluation.
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