- Food equipment and utensils: Storage, handling of clean equipment/utensils/single service articles
- Outer openings: Outer openings protected
- Floors, walls, ceilings & ventilation: Walls, ceiling, attached equipment constructed, good repair, clean surfaces, easily cleanable. Rooms and equipment vented as required
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10/29/2015 | 96 |
- Food sources : Source, records, condition, spoilage, adulterated
- 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: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- Food equipment and utensils: Wiping cloths clean, use restricted
- 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
- Sewage: Sewage and waste disposal
- Toilet and hand washing facilities: Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, tissue, hand cleansers, sanitary towels/hand drying devices provided, proper waste receptacles
- Outer openings: Outer openings protected
- Floors, walls, ceilings & ventilation: Walls, ceiling, attached equipment constructed, good repair, clean surfaces, easily cleanable. Rooms and equipment vented as required
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10/27/2015 | 73 |
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