- Food sources : Source, records, condition, spoilage, adulterated
- Food protection: Potentially hazardous food - safe temperature
- Food protection: Facilities to maintain product temperature
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Personnel: Supervision: Person in charge present and demonstrates knowledge of food safety principles
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- 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
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09/25/2015 | 73 |
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