- 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)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 penalty points)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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11/20/2012 | 84 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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11/16/2011 | 88 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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11/16/2011 | 88 |
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