- Food protection: Handling of food (ice) minimized. Dispensing utensils properly stored during use
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- Food equipment and utensils: Storage, handling of clean equipment/utensils/single service articles
- Floors, walls, ceilings & ventilation: Walls, ceiling, attached equipment constructed, good repair, clean surfaces, easily cleanable. Rooms and equipment vented as required
- Other operations: Toxic items properly stored, labeled, used
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