Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. Dec 23, No violation noted during this evaluation. An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units. Soda dispenser holders in bar unclean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. E-mail will not be displayed publicly Phone: Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: Box of latex gloves in kitchen. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption.
Your IP address If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Latex gloves are prohibited in food service establishments, effective March 1, Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. Dec 23, No violation noted during this evaluation. Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Box of latex gloves in kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Cloths that are in use for wiping food spills shall be used for no other purpose. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. Knife stored in unclean location between equipment. Employees shall eat, drink, or use any form of tobacco only in designated areas. Cloth gloves must not be used in direct contact with food, unless the food is subsequently cooked. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent. Provide closely woven and easily cleanable carpet in carpeted areas. Single-use gloves shall be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation. Open top employee beverage container used. Post them here so others can see them and respond. E-mail will not be displayed publicly Phone: Working containers including spray bottles used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material. Racks rusty in walk-in cooler and Randell refrigerator.
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