- 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)
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
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7/13/2012 | 77 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Critical: Toxic items properly stored, labeled and used (5 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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3/2/2012 | 89 |
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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7/5/2011 | 90 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Storage, handling of clean equipment-utensils (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)
- Outside storage area, enclosure properly constructed, clean; controlled incineration (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
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4/18/2011 | 81 |
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