- 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)
- Single-service articles, storage, dispensing (1 penalty point)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
|
2/13/2012 | | 94 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 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)
- No re-use of single-service articles (2 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
|
2/6/2012 | | 87 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Management personnel certified
|
11/15/2011 | | 93 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Management personnel certified
|
10/28/2011 | | 92 |
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
6/22/2011 | | 93 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Single-service articles, storage, dispensing (1 penalty point)
|
2/8/2011 | | 94 |
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Critical: Management personnel certified
|
1/7/2011 | | 98 |
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