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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Foods or food area/public area contamination by sewage or drippage from waste lines.
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Non food contact surfaces of equipment not clean
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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Mar 5, 2010
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87 |
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Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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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)
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Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Mar 14, 2012
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90 |
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