- Food protection: Potentially hazardous food properly thawed
- Food protection: Food protection - storage, preparation, display, service, transportation
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Food equipment and utensils: Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Accurate therm., chem. test kits, gauge
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- 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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