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Assignment of person in charge; Personnel with infections restricted, excluded. No discharges from eyes, nose, mouth. Commisary in use.
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Cleaning, maintenance tools properly stored.
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Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
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Demonstration of knowledge: Approved course, other requirements met.
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Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
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Food contamination from cleaning equipment prevented.
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Food separated, protected from contamination. Tasting. Returned, reservice of food.
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Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
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Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
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Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
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Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
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Presence of insects, rodents, other pests. Animals prohibited.
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Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other.
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Mar 5, 2008
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