- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Single-service articles, storage, dispensing (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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9/20/2012 | 91 |
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- 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)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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3/27/2012 | 89 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Single-service articles, storage, dispensing (1 penalty point)
|
8/30/2011 | 93 |
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