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Hair is improperly restrained
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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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Non food contact surfaces of equipment not clean
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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Nov 10, 2010
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96 |
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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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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)
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Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Non food contact surfaces of equipment not clean
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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Potentially hazardous foods are not kept at or above 140oF during hot holding.
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Nov 18, 2011
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89 |
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