- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Outside storage area, enclosure properly constructed, clean; controlled incineration (1 penalty point)
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7/17/2012 | 92 |
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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3/14/2012 | 94 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
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5/11/2011 | 95 |
- Plumbing: Installed, maintained (1 penalty point)
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1/5/2011 | 99 |
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