Grading of a mixed vegetable rice food stall

Negative: Cooked food is left at room temperature
Positive: Food handlers are dressed in the proper attire(apron, safety boots and hat) 

Negative: Meats are placed near the dustbin to defrost
Walkway has many obstructions

Negative: Frozen meats are left to defrost in a bucket placed on the floor at room temperature

Positive: Items are neatly placed in shelves
Negative: Wet stain on the floor

Positive: Fire extinguisher is placed at a location that is accessible to staffs
Dish washing area is well maintained

Elaboration on hygienic aspect

Positive:

Food handlers are properly attired with apron, hat and safety boots which prevents employee's safety and for food hygiene purposes.

Items are neatly placed in shelves which makes them easy to locate and identify which will enhance efficiency in the kitchen

Fire extinguisher is placed at an accessible location for staff in case of an emergency

Dish washing area is well maintained and clean

Negative:

Cooked food are left at room temperature which is unsafe as they are potentially hazardous foods and might cause foodbourne illnesses if not consumed within 4 hours

Meat are placed near the dustbin to defrost which is unhygienic bacteria or dirt from the dustbin might come in contact with the meat or pests from the dustbin might come in contact with the meat

Meat are left to defrost in a bucket which is placed on the floor at room temperature, this is unhygienic because food should not be placed near or in contact with the floor and defrosting meat at room temperature is unsafe as this might cause foodbourne illnesses as microorganisms thrive at room temperature.

There are many obstructions along the walkway which might cause employees to trip over the obstructions or transporting items might not be convenient as the obstructions make the walkway narrow

There is a wet stain on the floor as observed which was not cleaned up immediately, this might cause accidents in the kitchen as the employees might slip and fall

Recommendation for improvements

1. They should defrost meat in the chiller overnight or under running water to prevent the meat from staying at the temperature danger zone for prolonged period of time

2. Any stains on the floor should be cleaned immediately to prevent accidents in the kitchen