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Food equipment and utensils: Non-Food contact surfaces: designed, constructed, maintained, installed, located
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Food protection: Food protection during storage, preparation, display, service and transportation
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Food protection: Unwrapped and potentially hazardous food not re-served. CROSS CONTAMINATION
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Personnel: Hands washed and cleaned, good hygienic practices
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Toilet and hand-washing facilities: Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: hand cleanser, sanitary towels/hand drying devise provided, proper water receptacles, tissue
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Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
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May 15, 2012
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