- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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6/6/2012 | 84 |
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