- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Rooms and equipment - vented as required (1 penalty point)
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10/30/2012 | 97 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- 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)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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11/3/2011 | 86 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
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5/5/2011 | 89 |
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