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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 (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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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In use food dispensing untensil inproperly stored
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Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
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Oct 18, 2011
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94 |
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