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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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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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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
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May 18, 2011
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95 |
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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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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Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
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Regular
|
Feb 28, 2012
|
96 |
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