Restaurant Adventures
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'''1.Blue Sanitary'''(Items relating to maintenance of food service operations and cleanliness.) | '''1.Blue Sanitary'''(Items relating to maintenance of food service operations and cleanliness.) | ||
| - | '''Code Blue | + | '''Code Blue Errors''': 1. Food not protected in general |
2. Poor hygiene and activities of food workers | 2. Poor hygiene and activities of food workers | ||
3. Poor sanitary design, construction installation of equipment and utensils | 3. Poor sanitary design, construction installation of equipment and utensils | ||
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'''2.Code Red (These items relate directly to factors which lead to foodborne illness and MUST RECEIVE IMMEDIATE ATTENTION)''' | '''2.Code Red (These items relate directly to factors which lead to foodborne illness and MUST RECEIVE IMMEDIATE ATTENTION)''' | ||
| - | '''Code Red | + | '''Code Red Errors''': 1. Foods adulterated or received from unapproved sources |
2. Foods not protected from contamination,temperatures not measured | 2. Foods not protected from contamination,temperatures not measured | ||
3. Foods not protected from contamination by workers[http://www.youtube.com/watch?v=CAUP1wsmqUU] | 3. Foods not protected from contamination by workers[http://www.youtube.com/watch?v=CAUP1wsmqUU] | ||
Revision as of 22:42, 29 March 2007
Nassau County Health Department
Dining in Hempstead and Garden City: What to know before you go According to the Nassau Co. Dept. of Health inspection report checklist, released by Public Information Officer, Cynthia Brown, there are two levels of violations. 1.Blue Sanitary(Items relating to maintenance of food service operations and cleanliness.)
Code Blue Errors: 1. Food not protected in general 2. Poor hygiene and activities of food workers 3. Poor sanitary design, construction installation of equipment and utensils 4. Improper cleaning, washing and sanitizing of equipment and utensils 5. Improper sanitary facilities and controls 6. Improper garbage and rubbish disposal 7. Inadequate insect/rodent control[1] 8. Improper construction and maintenance of physical facilities
2.Code Red (These items relate directly to factors which lead to foodborne illness and MUST RECEIVE IMMEDIATE ATTENTION)
Code Red Errors: 1. Foods adulterated or received from unapproved sources 2. Foods not protected from contamination,temperatures not measured 3. Foods not protected from contamination by workers[2] 4. Foods not protected from contamination by other sources 5. Improper cooling and refrigerated storage of potentially hazardous foods 6. Improper hot holding of potentially hazardous foods 7. Inadequate cooking and reheating of potentially hazardous foods
