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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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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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Dec 2, 2010
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91 |
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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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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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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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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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Sep 12, 2011
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91 |
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