- In-use food or ice dispensing utensils properly stored and used
- Single-service articles properly stored and dispensed
- Plumbing properly installed and maintained, inspected where required.
|
10/05/2010 | Routine | No |
- Plumbing properly installed and maintained, inspected where required.
- Authorized persons only in food preparation and storage areas.
|
08/11/2010 | Routine | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Rapid Reheating (165 F in 2 Hrs)
|
04/15/2010 | Routine | No |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Single-service articles properly stored and dispensed
|
02/09/2010 | Routine | No |
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Rapid Reheating (165 F in 2 Hrs)
|
01/19/2010 | Routine | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
11/10/2009 | Routine | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Hot Hold (140 F)/Time Control
- Rooms and equipment vented as required
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09/15/2009 | Routine | No |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
|
09/03/2009 | Other | No |
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