- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- 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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3/27/2012 | 86 |
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 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)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
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3/17/2011 | 85 |
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