- Adequate Handwashing Facilities Supplied & Accessible
- Adequate Ventilation And Lighting; Designated Areas Used
- Approved Thawing Methods Used
- Compliance With Georgia Smoke Free Air Act
- Compliance With Variance, Specialized Process And Haccp Plan
- Consumer Advisory Provided For Raw And Undercooked Foods
- Contamination Prevented During Food Preparation, Storage Display
- Food Additives; Approved And Properly Used
- Food And Nonfood-Contact Surfaces Cleanable, Properly Designed, Constructed, And Used
- Food In Good Condition, Safe, And Unadulterated
- Food Obtained From Approved Source, Parasite Destruction
- Food Properly Labeled; Original Container; Required Records Available; Shellstock Tags
- Food Received At Proper Temperature
- Food Separated And Protected
- Food Stored Covered
- Food-Contact Surfaces; Cleaned & Sanitized
- Garbage/Refuse Properly Disposed; Facilities Maintained
- Gloves Used Properly
- Hands Clean And Properly Washed
- Hot And Cold Water Available; Adequate Pressure
- In-Use Utensils; Properly Stored
- Insects, Rodents, And Animals Not Present
- Management Awareness; Policy Present; Reporting
- No Bare Hand Contact With Ready-To-Eat Foods Or Approved Alternate Method Properly Followed
- No Discharge From Eyes, Nose, And Mouth
- Nonfood-Contact Surfaces Clean
- Pasteurized Eggs Used Where Required
- Pasteurized Foods Used; Prohibited Foods Not Offered
- Person In Charge Present, Demonstrates Knowledge, And Performs Duties
- Personal Cleanliness
- Physical Facilities Installed, Maintained, And Clean
- Plant Food Properly Cooked For Hot Holding
- Plumbing Installed; Proper Backflow Devices
- Posted: Permit/Inspection/Choking Poster/Handwashing
- Proper Cold Holding Temperature
- Proper Cooking Time And Temperatures
- Proper Cooling Methods Used; Adequate Equipment For Temperature Control
- Proper Cooling Time And Temperature
- Proper Date Marking And Disposition
- Proper Disposition Of Contaminated Food; Returned Food Or Unused Food Not Re-Served
- Proper Eating, Tasting, Drinking, Or Tobacco Use
- Proper Hot Holding Temperature
- Proper Reheating Procedures For Hot Holding
- Proper Use Of Restriction & Exclusion
- Sewage And Waste Water Properly Disposed
- Single-Use/Single-Service Articles; Properly Stored, Used
- Thermometers Provided And Accurate
- Time As A Public Health Control; Procedures And Records
- Toilet Facilities; Properly Constructed, Supplied, Cleaned
- Toxic Substances Properly Identified, Stored, Used
- Utensils, Equipment And Linens; Properly Stored, Dried, Handled
- Variance Obtained For Specialized Processing Methods
- Warewashing Facilities; Installed, Maintained, Used; Test Strips
- Washing Fruits And Vegetables
- Water And Ice From Approved Source
- Wiping Cloths; Properly Used And Stored
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