- Critical: Food: Source, Wholesome, No Spoilage (5 penalty points)
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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3/2/2012 | 84 |
- Critical: Food: Source, Wholesome, No Spoilage (5 penalty points)
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- 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)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- 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)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Single-service articles, storage, dispensing (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
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3/1/2011 | 78 |
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