- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- 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)
- Wiping cloths: clean, use restricted (1 penalty point)
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11/27/2012 | 86 |
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Non-food contact surfaces of equipment and utensils clean (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)
|
8/20/2012 | 77 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Food equipment and utensils: Pre-flushed, scraped, soaked (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
|
4/4/2012 | 93 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
|
11/29/2011 | 88 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
6/21/2011 | 87 |
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (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)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
2/23/2011 | 90 |
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