Backflow prevention devices and methods in place and maintained.
05/28/13
A
PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
05/23/13
B
Food protected from potential contamination during storage and preparation.
Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
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