Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly washed, rinsed and
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sanitized after each use and following any activity when contamination may have occurred.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Live roaches present in facility's food and/or non-food areas.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Thawing procedures improper.
Wiping cloths soiled or not stored in sanitizing solution.
Source:
a816-restaurantinspection.nyc.gov
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