- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- 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)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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8/15/2012 | 88 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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3/26/2012 | 92 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Potentially hazardous food properly thawed (2 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (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)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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8/16/2011 | 85 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Outside storage area, enclosure properly constructed, clean; controlled incineration (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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3/31/2011 | 82 |
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