![]() Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.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. ![]()
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