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With the best recommendation from the health department. Bon appetit 🤢: 04/06/2024 Kitchen: 1.The room was so dirty that a thorough cleaning of all equipment and surfaces was necessary. 2.Food was placed on the market that was stored and prepared under disgusting conditions. 3.The base cabinets were contaminated with product residue and dirt deposits. 4.The grease filters of the extractor system were contaminated with grease residue. 5.Consumables (equipment and packaging material) and food were stored unsorted throughout the snack area. Equipment and food were stored unsorted in the lower cupboards. Some of the food was inadequately packaged. At the time of the inspection, the work surfaces were covered with leftover food, packaging materials and cloths. Unpackaged food (salad) was stored in the packaging storage shelf. 6.Several food contact equipment was contaminated. The storage containers were contaminated with old product residues. The interior of the microwave was contaminated with dirt residue. The defective table cooling unit was contaminated with product residue on the interior. The interior of the rice cookers was contaminated with black deposits. The deep fryer was contaminated with product residue. Insufficiently cleaned food containers were stored in the kitchen area. 7. The floor was dirty, particularly in the edge and corner areas, as well as under and behind the facilities, and was partly filled with old packaging residues and empties. 8. When storing perishable foods, the manufacturer's temperature specification or the product-specific maximum temperature was exceeded. Fresh salmon was stored in the storage refrigerator at a core temperature of +8.9°C. Processed and cut vegetables were stored unrefrigerated in a defective table refrigerator. Soy products that required refrigeration were stored in the refrigerator at +24.1°C. Processed surimi products were stored in the refrigerator at +13.9°C. Scullery: 1.The dishwasher basket was dirty. 2.The door edge areas of the dishwasher were dirty. The rinse water was already used up and had a stale smell. Deep freeze storage: 1. The interior of the freezer was contaminated with old product residue and significant ice formation. 2.In the drawers, food was stored in bags that were not properly sealed. Unpackaged food and leftover food were also found in the drawer. 3.The freezer door seal was damaged. Residual waste/recyclables area/former toilet: 1.The food waste was not removed as quickly as possible, so an accumulation of this waste was not avoided.There was a 240 liter waste bin in the former toilet. The container was filled with old, smelly food waste. 2.The room overall was not in a good hygienic condition. The attached sanitary facilities were contaminated with old black dirt residue. Contaminated equipment was stored in the room. 3.Cigarette ash and cigarette tobacco were found in the room. 4. Although food was being handled, the adjacent toilet was immediately accessible and there was no ventilated anteroom. At the time of the inspection, the room was used as a storage room for cleaning supplies and waste. The toilet and urinal were not dismantled. Personnel hygiene: 1. There were people in the room where food was handled without clean work or protective clothing. https://www.verstoesse.lebensmittel-futtermittel-sicherheit.niedersachsen.de/startseite/lebensmittel/verstoesse_nach_regionen/grafschaft_bentheim/?sfnsn=scwspmo&fbclid=IwZXh0bgNhZW0CMTEAAR3_fp1LewFQNVSt9DjrugtaNXmB5gIgAjwyd1vL-p6I01Su68i YxHEuaVc_aem_Dqul4o4aDOk5sBeubiRwWQ