- Food sources : Source, records, condition, spoilage, adulterated
- Food protection: Food protection - storage, preparation, display, service, transportation
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Food equipment and utensils: Storage, handling of clean equipment/utensils/single service articles
- Garbage and refuse disposal: Containers or receptacles, covered, adequate number, insect/rodent proof, frequency, clean. Outside storage area enclosures properly constructed, clean, controlled incineration
- Other operations: Toxic items properly stored, labeled, used
- Conformance with approved procedures: Compliance with variance, specialized process, and HACCP plan
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