- Food protection: Potentially hazardous food - safe temperature
- Food protection: Facilities to maintain product temperature
- Food protection: Handling of food (ice) minimized. Dispensing utensils properly stored during use
- Personnel: Supervision: Person in charge present and demonstrates knowledge of food safety principles
- 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
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
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