- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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8/31/2012 | 96 |
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
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2/27/2012 | 97 |
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Wiping cloths: clean, use restricted (1 penalty point)
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8/19/2011 | 93 |
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