- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
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9/10/2012 | 85 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Single-service articles, storage, dispensing (1 penalty point)
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3/15/2012 | 93 |
- Storage, handling of clean equipment-utensils (1 penalty point)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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9/21/2011 | 95 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Single-service articles, storage, dispensing (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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3/2/2011 | 87 |
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