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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Potentially hazardous foods are not kept at or above 140oF during hot holding.
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Nov 15, 2010
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92 |
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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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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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Potentially hazardous foods are not kept at or above 140oF during hot holding.
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Nov 16, 2011
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90 |
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