- 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)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
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8/30/2012 | 90 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Thermometers provided, conspicuous, accurate (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)
- Storage, handling of clean equipment-utensils (1 penalty point)
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3/20/2012 | 83 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
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9/29/2011 | 96 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (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)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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3/15/2011 | 90 |
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