![]() ![]() Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g.Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).Manual facilities inadequate, technique incorrect mechanical facilities not operated in accordance with manufacturer's instructions.No violation noted during this evaluation. In use food dispensing utensils improperly stored.Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.Non food contact surfaces of equipment not clean.Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).No foul odors were observed from shellfish. 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).Wiping cloths dirty, not stored properly in sanitizing solutions.Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.One incident can make you lose your entirebusiness. I hope that no one has to slip and fall before someone uses common sense to wait to moplinoleum floors.Įgotistical management can be very detrimental to a business. Newburgh, New York 12550, us Get directions Employees. I wouldn?tadvise anyone to patronize this buffet. Articles People Learning Jobs Join now Sign in Flaming Grill & Buffet. I never been to such an unprofessional establishment. Youhave other work to do such as breaking down the line etc. He said then youcan go to hospital and come back to us with the bill!!! I even went as far as to explain mopping should be the last task. The sliding on the floor may cause me to fall. He advise that Icould just use walk slow. Itold him it would be best to wait to mop the main walk way until the guest leave. I even spoke to the manager and he argued with me. In addition before letting all theguest out they mop the floors and the main entrance way. But if you don?t want late diners then do take only after a certain hour. Came for a late dinner 45 mins before close. ![]()
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