- Food protection: Handling of food (ice) minimized. Dispensing utensils properly stored during use
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Food equipment and utensils: Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Accurate therm., chem. test kits, gauge
- 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
- Other operations: Premises maintained, free of litter, miscellaneous articles, cleaning/maintenance equipment properly stored. Authorized personnel. Rooms clean, lockers provided, located, used
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