- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 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)
- Lighting provided as required - Fixtures shielded (1 penalty point)
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8/16/2012 | 85 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (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)
- Lighting provided as required - Fixtures shielded (1 penalty point)
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3/7/2012 | 89 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Lighting provided as required - Fixtures shielded (1 penalty point)
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10/6/2011 | 84 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
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3/23/2011 | 86 |
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