- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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8/24/2012 | 79 |
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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3/19/2012 | 90 |
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
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9/16/2011 | 87 |
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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3/4/2011 | 89 |
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