sanfoki.blogg.se - Michaels porthole oceanside ny

Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).Plumbing and sinks not properly sized, installed, maintained equipment and floors not properly drained.Garbage storage areas not properly constructed or maintained, creating a nuisance.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.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).Harborage areas available for rodents, insects and other vermin Effective measures not used to control entrance (rodent-, insect-proof contruction).Pesticide application not supervised by a certified applicator.Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).Critical: Food from unapproved source, spoiled, adulterated on premises.

Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed.

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.

Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded.

Non food contact surfaces of equipment not clean.Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.Critical: Water/ice: unsafe, unapproved sources, cross connections.Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.