- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Plumbing: Installed, maintained (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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7/5/2012 | 85 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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3/1/2012 | 94 |
- 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)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
- Wiping cloths: clean, use restricted (1 penalty point)
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7/5/2011 | 86 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
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2/24/2011 | 96 |
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