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PART 2 - ESTABLISHMENT SANITATION, DESIGN AND MAINTENANCE

8. FOOD NOT PROTECTED IN GENERAL 14-1.40 THROUGH 1.45, 1.50, 1.80, 1.81, 1.86, 1.87, 1.88, 1.97, 1.1OO, 1.110, 1.180**

  1. 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)
  2. In use food dispensing utensils improperly stored
  3. Improper use and storage of clean, sanitized equipment and utensils
  4. Single service items reused, improperly stored, dispensed, not used when required
  5. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  6. Improper thawing procedures used
  7. Raw foods not properly washed prior to serving

9. POOR HYGIENE AND ACTIVITIES OF FOOD WORKERS. 14-1.71, 1.72, 1.176, 1.177

  1. Inadequate personal cleanliness
  2. Tobacco is used: eating, drinking in food preparation, dishwashing food storage areas
  3. Hair is improperly restrained
  4. Dressing rooms dirty, not provided, improperly located

10. POOR SANITARY DESIGN, CONSTRUCTION, INSTALLATION OF EQUIPMENT AND UTENSILS. 14-1.90 THROUGH 1.96, 1.100, 1.101, 1.102

  1. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  2. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surfaces not smooth finish)

11. IMPROPER CLEANING, WASHING AND SANITIZING OF EQUIPMENT AND UTENSILS.14-L110 THROUGH 1.117

  1. Manual facilities inadequate, technique incorrect: mechanical facilities not operated in accordance with manufacturer's instructions
  2. Wiping clothes dirty, not stored properly in sanitizing solutions
  3. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  4. Non-food contact surfaces of equipment not clean

12. IMPROPER SANITARY FACILITIES AND CONTROLS, 14-1.10, 1.130, 1.140 THROUGH 1.143

  1. Hot, cold running water not provided, pressure inadequate
  2. Improperly functioning on-site sewage disposal system, improper/unapproved municipal sewer connection
  3. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  4. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  5. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing

13. IMPROPER GARBAGE AND RUBBISH DISPOSAL 14-1.150

  1. Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  2. Garbage storage areas not properly constructed or maintained, creating a nuisance

14. INADEQUATE INSECT/RODENT CONTROL 14-1.40, 1.60, 1.160

  1. Insects, rodents present
  2. Effective measures not used to control entrance (rodent/insect-proof construction). Harborage areas available for rodents, insects and other vermin
  3. Pesticide application not supervised by a certified applicator/in accordance with label directions/in accordance with applicable laws

15. IMPROPER CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES, 14-1.88, 14-1.170 THROUGH 1.175, 1.180, 1.181, 1.182, 1.183

  1. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  2. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  3. Premises littered, unnecessary equipment and article present, living quarters not completely separated from food service operations, live animals, birds and pets not excluded
  4. Improper storage of cleaning equipment, linens, laundry unacceptable

16. MISCELLANEOUS, ECONOMIC VIOLATION, CHOKING POSTER, TRAINING. 14-1.73, 1.190

** NUMBERS LISTED REFER TO 10 NYCRR SUBPART 14-1

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