(Beneath Dish machine) Floor sinks are dirty.Personal items are not separated from Single service items in the service area.Light intensity in the walk in cooler is less than 10 foot candles.(Above the buffet) Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable.Critical: Hand sink water temperature does not reach 100☏ within 30 seconds.Fan covers in the walk-in cooler are dirty.Critical: The canopener is unclean to sight and touch.Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments.Cabinetry is not smooth, easily cleanable and non-absorbent. (Wedge holding up table) Non-food contact surfaces of equipment are made of unsealed wood.Food equipment is not being air dried before being nested together. Wet wiping cloths are not stored in sanitizer solution.Food containers are not labeled with the common name of the food.
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