- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Single-service articles, storage, dispensing (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- 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)
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6/27/2012 | 85 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
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7/1/2011 | 89 |
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