- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 penalty points)
- Rooms and equipment - vented as required (1 penalty point)
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10/26/2012 | 88 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Rooms and equipment - vented as required (1 penalty point)
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5/21/2012 | 91 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
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5/26/2011 | 88 |
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