- Critical: Facilities to maintain proper temperature (4 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
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6/4/2012 | 90 |
- Wiping cloths: clean, use restricted (1 penalty point)
- Single-service articles, storage, dispensing (1 penalty point)
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12/8/2011 | 98 |
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- 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)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
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5/9/2011 | 90 |
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