- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
11/16/2012 | 90 |
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
|
8/14/2012 | 98 |
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
|
4/9/2012 | 90 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Wiping cloths: clean, use restricted (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)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
|
11/29/2011 | 81 |
- Wiping cloths: clean, use restricted (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
6/13/2011 | 89 |
- 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: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
|
2/9/2011 | 93 |
Restaurant representatives - add corrected or new information about Sushi Cafe, 454 Redington, South Elgin, IL »