Once your work area is fully sanitized, allow everything to dry for about an hour. This gives the germicide ample “kill” time ...

The handwash sink in the dishwasher area does not have single use ... in food prep area, not wearing proper hair restraints, such as nets, hats, or beard covers. Equipment food contact surfaces ...

“Thanks to the FDA, food companies will have even more options they can use as they switch from synthetic colors to natural colors,” Faber said via email. “While it’s good news that the ...

dirty non-food contact surfaces, improperly mixed sanitizer and cold-holding temperatures, a hole in the floor, and missing or damaged tiles. Steak-N-Shake, 99 Conference Center Drive, East Peoria ...

A handwashing sink is not accessible for employee use at all ... ammonium sanitizer concentration, pH, or temperature is not adequate. Point deduction of 5. Food-contact surfaces of equipment ...

Inspectors also reported “objectionable odors” at the pizza station, mold-like buildup on kitchen equipment, dirty floors and ceilings, and repeat violations for soiled food-contact surfaces.

Food contact chemicals (FCCs) and (over‐)consumption of ultra‐processed foods (UPFs) are an overlooked contributor to public health concerns, despite links to various non‐communicable ...

Violations included multiple dishes stored as clean with food debris still on food contact surfaces, single-use items stored on the floor near the dish area and food splatter on walls in multiple ...

“I think it’s something you don’t want to have, a player leading with his head to force contact. “We just asked around that free kick, that was the only one we contested.” McRae was ...

4. Complete the form and click Send. Be sure to use a valid email address and take note of your Transaction ID. 5. JAMB will notify you via email once your complaint receives a response.

working to align efforts in meeting 5 key objectives centered on reducing foodborne illness through such objectives as the adoption of the latest food code, increasing the use of risk-based ...