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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
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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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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
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Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's intructions
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
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Non-food contact surfaces of equipment not clean
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Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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Regular
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Apr 2, 2012
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92 |
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