- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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10/29/2012 | 94 |
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
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4/27/2012 | 95 |
- Wiping cloths: clean, use restricted (1 penalty point)
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10/24/2011 | 99 |
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Dressing rooms clean, lockers provided, facilities 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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4/12/2011 | 92 |
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