- Food protected from potential contamination by employees and consumers.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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12/16/10 | A |
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected by cross-contamination by proper storage.
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
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01/07/10 | B |
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