Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
Accurate thermometers (stem & hot/cold holding) provided and used.
11/18/10
A
Food unprotected by cross-contamination by proper storage.
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