- Handling of food or ice minimized, proper use of utensils
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Proper storage and handling of clean sanitized equipment and utensils
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Dressing rooms/lockers adequate, clean, used.
|
07/28/2010 | Routine | No |
- Proper storage and handling of clean sanitized equipment and utensils
|
01/22/2010 | Routine | No |
- Proper storage and handling of clean sanitized equipment and utensils
- Dressing rooms/lockers adequate, clean, used.
- Cleaning/maintenance equipment properly stored
|
06/11/2009 | Routine | No |
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
01/08/2009 | Routine | No |
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
03/03/2008 | Issue License Application | No |
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