- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (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)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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2/9/2012 | 85 |
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
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1/28/2011 | 92 |
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