- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
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11/16/2012 | 88 |
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
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11/16/2011 | 97 |
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