- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
- Wiping cloths: clean, use restricted (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
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