- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
|
6/4/2012 | | 98 |
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
|
5/23/2012 | | 93 |
- Handling of RTE food (ice) minimized, methods (2 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)
- Storage, handling of clean equipment-utensils (1 penalty point)
|
1/30/2012 | | 95 |
- Critical: Food: Source, Wholesome, No Spoilage (5 penalty points)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
|
9/21/2011 | | 91 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 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)
|
5/23/2011 | | 83 |
- Critical: Food: Source, Wholesome, No Spoilage (5 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Accurate Thermometers, chemical test kits provided, gauge cock (1 penalty point)
|
1/20/2011 | | 92 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
|
9/17/2010 | | 92 |
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