IN THE WALK-IN

Fan guard: Fan guards inside walk-in refrigerators should be working properly and clean. Inspectors look to see that they are in good repair, not leaking onto food stored below and that they are free of build-up.

Storage rack for vegetables: These racks are used to store vegetables and other foods. Inspectors check that nothing is spoiled and food is stored properly. They also check to make sure the shelves are clean and have no build-up or rust.

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Distance from the ground: Shelves used to store food must be six inches above the ground. Inspectors check to make sure the shelves are at the proper level above the ground so that employees can clean under them and so the inspector can also make sure it is clean underneath.

Eggs: Eggs must be stored below readyto-eat foods.

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Storage rack for cooked and raw food: These racks are used to store cooked and raw meat, poultry or seafood. Inspectors check to see if raw food is stored below ready-to-eat food. Raw food also must be stored in order of the temperature it will be cooked to. The foods must be clearly labeled and date marked. Inspectors also check to make sure the shelves are clean and have no build-up or rust. Some of the other details inspectors check racks for include: Seafood, cooked to 145 degrees, must be stored on top Ground meats such as ground beef, cooked to 155 degrees, are to be stored below seafood or on center shelves Poultry, cooked to 165 degrees, must be stored at the bottom level of the rack The reason: If poultry drips onto seafood and the seafood is cooked to its minimum temperature; it may not kill bacteria from chicken, which could cause a food-borne illness.

PHOTOS BY DANIELLE PETERSON GRAPHICS BY TAK UDA SOURCE: MARION COUNTY HEALTH DEPARTMENT