Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Insufficient or no refrigerated
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or hot holding equipment to keep potentially hazardous foods at required temperatures.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Food Protection Certificate not held by supervisor of food operations.
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