- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- 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)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
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8/23/2012 | 87 |
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Critical: Water source safe:Hot and cold water pressure (5 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- 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)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
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3/15/2012 | 73 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- 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)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
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10/5/2011 | 87 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- 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)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- 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)
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5/12/2011 | 69 |
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