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Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
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Food contamination prevented during storage, preparation, display, handling, other.
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Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
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Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
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In use, between use, food/ice dispensing utensils properly stored.
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Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
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Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
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Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
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Sep 9, 2011
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92 |
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Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
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Food contamination prevented during storage, preparation, display, handling, other.
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Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
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Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
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Premises, Free of litter, harborage.
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Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
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Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
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Mar 30, 2012
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93 |
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