- Food Equipment and Utensils - Non-food contact surfaces designed, constructed, maintained, installed, located ( -1 points)
- Food Equipment and Utensils - Sanitization rinse clean, temperature, concentration, exposure time, equipment, utensils sanitized ( -4 points)
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Aug 05, 2009 | 95 |
- Food Protection - Potentially hazardous food meets temperature requirements during storage, preparation, display, service, transportation ( -5 points)
- Food Protection - Thermometers provided and conspicuous ( -1 points)
- Food Protection - In use food (ice) dispensing utensils properly stored ( -1 points)
- Food Equipment and Utensils - Food (ice) contact surfaces designed, constructed, maintained, installed, located ( -2 points)
- Food Equipment and Utensils - Wiping cloths clean, use restricted ( -1 points)
- Food Equipment and Utensils - Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents ( -2 points)
- Food Equipment and Utensils - Storage, handling of clean equipment, utensils ( -1 points)
- Food Equipment and Utensils - Single service articles, storage, dispensing ( -1 points)
- Plumbing - Installed, maintained ( -1 points)
- Toilet and Handwashing Facilities - Toilet rooms enclosed, self-closing doors, fixtures good repair, clean, hand cleanser, sanitary towels, hand-drying devices provided, proper waste receptacles ( -2 points)
- Insect, Rodent, Animal Control - Presence of insects, rodents -- outer openings protected, no birds, turtles, other animals ( -4 points)
- Floors, Walls and Ceilings - Floors, constructed, drained, clean, good repair, covering, installation, dustless cleaning methods ( -1 points)
- Dressing Rooms - Rooms clean, lockers provided, facilities clean, located ( -1 points)
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Aug 05, 2009 | 77 |
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