posacharge.blogg.se - Towers pizza key largo

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Basic - Employee with no hair restraint while engaging in food preparation.Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.High Priority - Vacuum breaker missing at hose the walk in cooler.High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.Basic - No mop sink or curbed cleaning facility provided.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Ice scoop handle in contact with ice.plastic cup used to scoop ice **Corrected On-Site**.

Basic - Duct tape used to repair nonfood-contact surface.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in the kitchen and walk in cooler shelves.

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 soap provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink not accessible for employee use at all times.Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.High Priority - Vacuum breaker missing at hose bibb.Basic - Working containers of food removed from original container not identified by common name.Basic - Wet wiping cloth not stored in sanitizing solution between uses.Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.Basic - No handwashing sign provided at a hand sink used by food employees.Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Basic - Cutting board has cut marks and is no longer cleanable.