1/8/2024 0 Comments Jing jing garden dunedinBasic - Case/container/bag of food stored on floor in kitchen.Basic - Bowl or other container with no handle used to dispense food in white rice **Corrected On-Site**.Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.Basic - Wet wiping cloth not stored in sanitizing solution between uses.Basic - Stored food not covered in walk-in cooler.Basic - Soiled reach-in cooler gaskets.Basic - In-use tongs stored on equipment door handle between uses.Basic - Equipment and utensils not properly air-dried - wet nesting. Basic - Covered waste receptacle not provided in women's bathroom.Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.High Priority - Raw animal food stored over ready-to-eat food.Basic - Wet mop not stored in a manner to allow the mop to dry.Basic - Shelf under preparation table soiled with food debris.Basic - Outer openings of establishment cannot be properly sealed when not in operation.Basic - Nonfood-grade bags used in direct contact with food.
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