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Food not protected durng 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)
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Hot, cold running water not provided, pressure inadequate
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Regular
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Jan 14, 2011
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97 |
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Hot, cold running water not provided, pressure inadequate
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Potentially hazardous foods are not cooled by an approved method where the food temerature can be reduced from 120 degrees (F) to 70 (F) or less within two hours and 70(F) to 45 (F) within four hours. (Potentially hazardous foods that are cooling may be uncovered during the cooling period) Actual Temperature, Time (hours)
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Regular
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Sep 7, 2011
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97 |
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