- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- No re-use of single-service articles (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
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7/11/2012 | 82 |
- Storage, handling of clean equipment-utensils (1 penalty point)
- No re-use of single-service articles (2 penalty points)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
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3/12/2012 | 93 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean (2 penalty points)
|
7/13/2011 | 89 |
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Storage, handling of clean equipment-utensils (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)
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3/10/2011 | 94 |
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