Quantcast Food Service Inspection Guide- List of Frequent Discrepancies (Cont)

 

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CHAPTER 1, FOOD SAFETY
5-7.1, 5-7.2
Toilet, hand washing sinks,
FOOD EQUIPMENT AND UTENSILS (Continued)
and locker rooms
located and equipped
4-2.1
Equipment and utensils
properly.*
properly air dried,
5-6.4
Adequate air gaps provided
handled and stored after
on required equipment.
being washed.
5-6.1
Plumbing installed and
4-7, 5-5.4
No unauthorized supplies
maintained.
present or in use such
as dish cloths, dish mops,
GARBAGE AND SOLID WASTE DISPOSAL
soap, or steel wool.
3-4.2, 4-1
Refrigerated storage spaces
5-8.1
Containers covered,
are properly constructed,
adequate number, insect and
installed, and cleaned.
rodent proof, emptied at
3-4.2
Refrigerated storage spaces
proper intervals, clean.
free of excess frost/ice
5-8.2
Outside storage area clean,
accumulation.
enclosure properly
3-4.2
Refrigerated storage spaces
constructed.
maintained within
INSECT AND RODENT CONTROL
proper temperature range.
4-7
Food service equipment and
2-4.3, 5-9.2
Presence of
utensils properly
insects/rodents; animals
maintained, serviced,
prohibited.*
cleansed, and sanitized.
5-9.2
Outer openings protected
4-2.19.1
Manual warewashing
from insects, rodent
accomplished in three
proof.*
compartment sinks, equipped
5-9.3
Pest control programs being
with sanitizing capability.
carried out by certified
4-2
Automatic warewashing
pest control personnel.*
machines meet NSF standards
SAFETY
or equivalent, properly
cleaned, maintained, and
6-5
Facility free of recognized
operated with approved
hazards that are causing or
warewashing and sanitizing
likely to cause death, or
agents.
serious harm to employees
and/or patrons.*
FACILITY STRUCTURE AND HOUSEKEEPING
MAINTENANCE OF SPACES AND/OR GROUNDS
5-10.1
Toxic items properly
stored.*
2-3.5, 5-5
Premises maintained free of
5-10.2
Toxic items labeled and
litter/unnecessary articles
used properly.*
5-3.2
Rooms and equipment vented
as required.
5-5.4
Cleaning gear/supplies
properly stored.
5-2, 5-5
Floors, walls, ceilings,
and attached equipment
properly constructed,
cleaned,drained, covered.
5-3.1
Lighting provided as
required, fixtures shielded
SEWAGE AND PLUMBING
5-6.1
Water source safe, hot and
cold under pressure.*
5-6.3, 5-6.4
Sewage and waste water
disposed properly; cross
connections, back
siphonage, back flow
prevented.*
153


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