![]() Non food contact surfaces of equipment not clean.Wiping cloths dirty, not stored properly in sanitizing solutions.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.Plumbing and sinks not properly sized, installed, maintained equipment and floors not properly drained.Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing. ![]()
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