- Food sources : Source, records, condition, spoilage, adulterated
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Personnel: Clean clothes, hair restraints
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Sewage: Sewage and waste disposal
- Plumbing: Installed, maintained
- Toilet and hand washing facilities: Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, tissue, hand cleansers, sanitary towels/hand drying devices provided, proper waste receptacles
- Floors, walls, ceilings & ventilation: Floors constructed, drained, clean, good repair, covering installation, easily cleanable
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07/10/2015 | 80 |
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