4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
Proper hot holding temperatures (less than 130 degrees F )
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3800 - Utensils, equipment, linens properly stored,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
1720 - Proper hot holding temperatures; between 130 degrees F...
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
1500 - Proper handling of pooled eggs
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
3200 - Insects, rodents, animals not present; entrance...
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
1600 - Proper cooling procedure
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
2800 - Food received at proper temperature
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
Insects, rodents, animals not present; entrance...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate ventilation; lighting; designated area...
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Food and non-food surfaces properly used and...
Adequate handwashing facilities
No room temperature storage; proper use of time...
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Proper labeling, signage
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
In-use utensils properly stored
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Insects, rodents, animals not present; entrance...
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Adequate handwashing facilities
Proper thawing methods used
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
In-use utensils properly stored
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Proper thawing methods used
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Accurate thermometer provided and used ...
Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
Adequate equipment for temperature control
Proper hot holding temperatures; between 130 degrees F...
Wiping cloths properly used, stored
Toxic substances properly identified,...
Posting of permit; mobile establishment name...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Food in good condition, safe and unadulterat...
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
2700 - Variance obtained for specialized processing ...
0600 - Adequate handwashing facilities
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
In-use utensils properly stored
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
Food-contact surfaces maintained, clean, sanitized
In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
4300 - Non-food contact surfaces maintained and clean
1000 - Food in good condition, safe and unadulterated; approved additives
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
1710 - Proper hot holding temperatures (less than130 degrees)
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4600 - Toilet facilities properly constructed, suppliedà
3200 - Insects, rodents, animals not present; entrance...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4700 - Garbage, refuse properly disposed; facilities...
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1000 - Food in good condition, safe and unadulterat...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4000 - Food and non-food surfaces properly used and...
3800 - Utensils, equipment, linens properly stored,...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3100 - Proper labeling, signage
Food and non-food surfaces properly used and...
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
3000 - Proper thawing methods used
1710 - Proper hot holding temperatures (less than 130 degrees F )
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
Wiping cloths properly used, stored
Raw meats below and away from RTE food
Insects, rodents, animals not present; entrance...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Proper thawing methods used
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
Food-contact surfaces maintained, clean, sanitized
Food-contact surfaces maintained, clean, sanitized
Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Toxic substances properly identified,...
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2700 - Variance obtained for specialized processing ...
3000 - Proper thawing methods used
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
1300 - Food contact surfaces used for raw meat...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1300 - Food contact surfaces used for raw meat...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0400 - Hands washed as required
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
2900 - Adequate equipment for temperature control
2600 - Compliance with risk control plans, variances,...
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1600 - Proper cooling procedure
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
0500 - Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
2900 - Adequate equipment for temperature control
1400 - Raw meats below and away from RTE food
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
1200 - Proper shellfish identification; proper parasit...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
3800 - Utensils, equipment, linens properly stored,...
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
4900 - Adequate ventilation; lighting; designated area...
0500 - Proper methods used to prevent bare hand...
3200 - Insects, rodents, animals not present; entrance controlled.
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
3900 - Single use and single service articles properly...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
Wiping cloths properly used, stored
Adequate handwashing facilities
Physical facilities properly installed,...
Wiping cloths properly used, stored
Adequate handwashing facilities
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Single use and single service articles properly...
Proper methods used to prevent bare hand...
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2800 - Food received at proper temperature
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
1720 - Proper hot holding temperatures; between 130 degrees F...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3600 - Proper eating, tasting, drinking, or tobacco use
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
1600 - Proper cooling procedure
1000 - Food in good condition, safe and unadulterated; approved additives
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Insects, rodents, animals not present; entrance...
Potential food contamination prevented during ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
Posting of permit; mobile establishment name...
Proper labeling, signage
Food Worker Cards current for all food...
Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
Physical facilities properly installed,...
Proper methods used to prevent bare hand...
Wiping cloths properly used, stored
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
1400 - Raw meats below and away from ready to eat food; species separarted
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
2300 - Proper Consumer Advisory posted for raw ...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3800 - Utensils, equipment, linens properly stored,...
3100 - Proper labeling, signage
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
0900 - Proper washing of fruits and vegetables
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0900 - Proper washing of fruits and vegetables
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
1200 - Proper shellfish identification; proper parasit...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food and non-food surfaces properly used and...
Proper cold holding temperatures (greater than  45 degrees F)
Proper Consumer Advisory posted for raw ...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
Proper labeling, signage
Proper cold holding temperatures (greater than  45 degrees F)
Hands washed as required
Proper shellfish identification; proper parasit...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Proper labeling, signage
Proper labeling, signage
Proper shellfish identification; proper parasit...
Hands washed as required
Food Worker Cards current for all food...
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper labeling, signage
Proper labeling, signage
Food Worker Cards current for all food...
Food Worker Cards current for all food...
Hands washed as required
Food-contact surfaces maintained, clean, sanitized
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures; between 130 degrees F...
Non-food contact surfaces maintained and clean
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
4500 - Sewage, waste water properly disposed
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
3500 - Employee cleanliness and hygiene
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
Warewashing facilities properly installed,...
Proper hot holding temperatures; between 130 degrees F...
Plumbing properly sized, installed,...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper shellfish identification; proper parasit...
Food Worker Cards current for all food...
Toxic substances properly identified,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
2600 - Compliance with risk control plans, variances,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
Plumbing properly sized, installed,...
Raw meats below and away from RTE food
Plumbing properly sized, installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper hot holding temperatures; between 130 degrees F...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Adequate equipment for temperature control
Toilet facilities properly constructed, supplil...
Toxic substances properly identified,...
Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
1000 - Food in good condition, safe and unadulterat...
Adequate handwashing facilities
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Food in good condition, safe and unadulterat...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterated; approved additives
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Plumbing properly sized, installed,...
Proper hot holding temperatures (less than 130 degrees F )
Physical facilities properly installed,...
In-use utensils properly stored
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Physical facilities properly installed,...
Proper labeling, signage
Non-food contact surfaces maintained and clean
Proper cooling procedure
Plumbing properly sized, installed,...
Plumbing properly sized, installed,...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1720 - Proper hot holding temperatures; between 130 degrees F...
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
Adequate handwashing facilities
Food Worker Cards current for all food...
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper labeling, signage
Adequate handwashing facilities
Toxic substances properly identified,...
Proper hot holding temperatures; between 130 degrees F...
Proper labeling, signage
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
4800 - Physical facilities properly installed,...
4600 - Toilet facilities properly constructed, supplil...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
Physical facilities properly installed,...
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Warewashing facilities properly installed,...
Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2000 - Proper reheating procedures for hot holding
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0900 - Proper washing of fruits and vegetables
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from RTE food
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
5000 - Posting of permit; mobile establishment name...
5000 - Posting of permit; mobile establishment name...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
1200 - Proper shellfish identification; proper parasit...
2300 - Proper Consumer Advisory posted for raw ...
Warewashing facilities properly installed,...
Adequate handwashing facilities
Food Worker Cards current for all food...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Adequate equipment for temperature control
Proper labeling, signage
Food Worker Cards current for all food...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Adequate handwashing facilities
Food-contact surfaces maintained, clean, sanitized
Proper shellfish identification; proper parasit...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Adequate handwashing facilities
Single use and single service articles properly...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Employee cleanliness and hygiene
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Adequate handwashing facilities
Hands washed as required
Proper shellfish identification; proper parasit...
Food Worker Cards current for all food...
Proper Consumer Advisory posted for raw ...
Proper hot holding temperatures (less than 130 degrees F )
Food Worker Cards current for all food...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Food Worker Cards current for all food...
Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3100 - Proper labeling, signage
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0900 - Proper washing of fruits and vegetables
4900 - Adequate ventilation; lighting; designated area...
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1000 - Food in good condition, safe and unadulterated; approved additives
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
1710 - Proper hot holding temperatures (less than 130 degrees F )
Sewage, waste water properly disposed
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
1000 - Food in good condition, safe and unadulterat...
0600 - Adequate handwashing facilities
1200 - Proper shellfish identification; proper parasit...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Physical facilities properly installed,...
In-use utensils properly stored
Proper reheating procedures for hot holding
Adequate handwashing facilities
Physical facilities properly installed,...
Potential food contamination prevented during ...
Accurate thermometer provided and used ...
Physical facilities properly installed,...
In-use utensils properly stored
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Proper labeling, signage
Potential food contamination prevented during ...
Adequate handwashing facilities
In-use utensils properly stored
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures; between 130 degrees F...
Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
3100 - Proper labeling, signage
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
Proper hot holding temperatures (less than 130 degrees F )
Food Worker Cards current for all food...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Plumbing properly sized, installed,...
Toxic substances properly identified,...
Proper cold holding temperatures (greater than  45 degrees F)
Insects, rodents, animals not present; entrance...
4600 - Toilet facilities properly constructed, supplied, cleaned
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
Potential food contamination prevented during ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Plumbing properly sized, installed,...
Utensils, equipment, linens properly stored,...
Hands washed as required
Proper shellfish identification; proper parasit...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
0500 - Proper methods used to prevent bare hand...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
Proper labeling, signage
Proper methods used to prevent bare hand...
Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Wiping cloths properly used, stored
No room temperature storage; proper use of time...
Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2300 - Proper Consumer Advisory posted for raw ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3900 - Single use and single service articles properly...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
1720 - Proper hot holding temperatures; between 130 degrees F...
2500 - Toxic substances properly identified,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
Food-contact surfaces maintained, clean, sanitized
Warewashing facilities properly installed,...
Accurate thermometer provided and used ...
Toxic substances properly identified,...
Proper hot holding temperatures (less than 130 degrees F )
Potential food contamination prevented during ...
Proper hot holding temperatures; between 130 degrees F...
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances,...
2600 - Compliance with risk control plans, variances,...
2600 - Compliance with risk control plans, variances,...
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Single use and single service articles properly...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
In-use utensils properly stored
Wiping cloths properly used, stored
Proper methods used to prevent bare hand...
Accurate thermometer provided and used ...
Food and non-food surfaces properly used and...
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Accurate thermometer provided and used ...
Food in good condition, safe and unadulterat...
Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
In-use utensils properly stored
Toxic substances properly identified,...
Proper methods used to prevent bare hand...
Posting of permit; mobile establishment name...
Wiping cloths properly used, stored
In-use utensils properly stored
Warewashing facilities properly installed,...
Proper reheating procedures for hot holding
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2700 - Variance obtained for specialized processing ...
1900 - No room temperature storage; proper use of time...
2000 - Proper reheating procedures for hot holding
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
3100 - Proper labeling, signage
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0400 - Hands washed as required
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from ready to eat food; species separarted
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
1200 - Proper shellfish identification; proper parasit...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
2300 - Proper Consumer Advisory posted for raw ...
Proper Consumer Advisory posted for raw ...
Proper labeling, signage
Proper Consumer Advisory posted for raw ...
Adequate handwashing facilities
Potential food contamination prevented during ...
Food Worker Cards current for all food...
In-use utensils properly stored
No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
No room temperature storage; proper use of time...
Posting of permit; mobile establishment name...
Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
1000 - Food in good condition, safe and unadulterated; approved additives
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3100 - Proper labeling, signage
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
2300 - Proper Consumer Advisory posted for raw ...
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
0700 - Food obtained from approved source
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Insects, rodents, animals not present; entrance...
Adequate handwashing facilities
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored, proper sanitizer
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4500 - Sewage, waste water properly disposed
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
4500 - Sewage, waste water properly disposed
3100 - Proper labeling, signage
2300 - Proper Consumer Advisory posted for raw ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
Proper hot holding temperatures; between 130 degrees F...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2300 - Proper Consumer Advisory posted for raw ...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1710 - Proper hot holding temperatures (less than130 degrees)
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
0100 - PIC certified by accredited program or compliance with code, or correct answers
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
2600 - Compliance with risk control plans, variances,...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Food Worker Cards current for all food...
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Raw meats below and away from RTE food
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures; between 130 degrees F...
Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
3700 - In-use utensils properly stored
2000 - Proper reheating procedures for hot holding
Physical facilities properly installed,...
Adequate equipment for temperature control
Non-food contact surfaces maintained and clean
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Utensils, equipment, linens properly stored,...
Physical facilities properly installed,...
Adequate handwashing facilities
Wiping cloths properly used, stored
In-use utensils properly stored
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
In-use utensils properly stored
Wiping cloths properly used, stored
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
3000 - Proper thawing methods used
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
0400 - Hands washed as required
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
Accurate thermometer provided and used ...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Raw meats below and away from RTE food
Food Worker Cards current for all food...
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Proper handling of pooled eggs
Proper methods used to prevent bare hand...
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0900 - Proper washing of fruits and vegetables
0200 - Food Worker Cards current for all food workers; new food workers trained
2300 - Proper Consumer Advisory posted for raw ...
2300 - Proper Consumer Advisory posted for raw ...
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3600 - Proper eating, tasting, drinking, or tobacco use
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
In-use utensils properly stored
Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
2800 - Food received at proper temperature
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program...
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0100 - PIC certified by accredited program...
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2700 - Variance obtained for specialized processing ...
2700 - Variance obtained for specialized processing ...
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
Physical facilities properly installed,...
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Proper methods used to prevent bare hand...
Proper cooling procedure
Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
1720 - Proper hot holding temperatures; between 130 degrees F...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper methods used to prevent bare hand...
0200 - Food Worker Cards current for all food...
Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0700 - Food obtained from approved source
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
Wiping cloths properly used, stored
Proper thawing methods used
Wiping cloths properly used, stored
Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
Raw meats below and away from RTE food
Raw meats below and away from RTE food
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
4000 - Food and non-food surfaces properly used and...
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0400 - Hands washed as required
4900 - Adequate ventilation; lighting; designated area...
4700 - Garbage, refuse properly disposed; facilities...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
Physical facilities properly installed,...
Proper labeling, signage
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Adequate ventilation; lighting; designated area...
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate ventilation; lighting; designated area...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Proper cooling procedure
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Insects, rodents, animals not present; entrance...
No room temperature storage; proper use of time...
Proper cooling procedure
Adequate ventilation; lighting; designated area...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4700 - Garbage, refuse properly disposed; facilities...
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
2000 - Proper reheating procedures for hot holding
No room temperature storage; proper use of time...
Proper thawing methods used
Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3100 - Proper labeling, signage
0100 - PIC certified by accredited program or compliance with code, or correct answers
1400 - Raw meats below and away from ready to eat food; species separated
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
Wiping cloths properly used, stored
Hands washed as required
Adequate equipment for temperature control
Proper cooling procedure
Physical facilities properly installed,...
Physical facilities properly installed,...
Posting of permit; mobile establishment name...
Utensils, equipment, linens properly stored,...
Adequate handwashing facilities
Proper Consumer Advisory posted for raw ...
Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3600 - Proper eating, tasting, drinking, or tobacco use
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
Potential food contamination prevented during ...
Potential food contamination prevented during ...
Plumbing properly sized, installed,...
Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3500 - Employee cleanliness and hygiene
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
3500 - Employee cleanliness and hygiene
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
3200 - Insects, rodents, animals not present; entrance...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
3700 - In-use utensils properly stored
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper methods used to prevent bare hand...
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
0700 - Food obtained from approved source
Adequate handwashing facilities
Proper labeling, signage
Adequate handwashing facilities
Proper labeling, signage
Potential food contamination prevented during ...
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
4400 - Plumbing properly sized, installed,...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1600 - Proper cooling procedure
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
2000 - Proper reheating procedures for hot holding
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Adequate handwashing facilities
Toxic substances properly identified,...
Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3900 - Single use and single service articles properly...
4300 - Non-food contact surfaces maintained and clean
3900 - Single use and single service articles properly...
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0900 - Proper washing of fruits and vegetables
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
5000 - Posting of permit; mobile establishment name...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separarted
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Warewashing facilities properly installed,...
Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3100 - Proper labeling, signage
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
4500 - Sewage, waste water properly disposed
5000 - Posting of permit; mobile establishment name...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
1710 - Proper hot holding temperatures (less than 130 degrees F )
Proper hot holding temperatures (less than 130 degrees F )
Proper labeling, signage
Toxic substances properly identified,...
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Potential food contamination prevented during ...
Food and non-food surfaces properly used and...
Proper hot holding temperatures (less than 130 degrees F )
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
0100 - PIC certified by accredited program or compliance with code, or correct answers
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
1300 - Food contact surfaces used for raw meat...
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
1300 - Food contact surfaces used for raw meat...
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3600 - Proper eating, tasting, drinking, or tobacco use
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Adequate handwashing facilities
Hands washed as required
Potential food contamination prevented during ...
Physical facilities properly installed,...
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Potential food contamination prevented during ...
Proper hot holding temperatures (less than 130 degrees F )
No room temperature storage; proper use of time...
Accurate thermometer provided and used ...
Adequate handwashing facilities
Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
0500 - Proper methods used to prevent bare hand...
Potential food contamination prevented during ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper hot holding temperatures; between 130 degrees F...
Accurate thermometer provided and used ...
Potential food contamination prevented during ...
Posting of permit; mobile establishment name...
Adequate handwashing facilities
Posting of permit; mobile establishment name...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
1720 - Proper hot holding temperatures; between 130 degrees F...
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
1720 - Proper hot holding temperatures; between 130 degrees F...
1710 - Proper hot holding temperatures (less than 130 degrees F )
1400 - Raw meats below and away from RTE food
1720 - Proper hot holding temperatures; between 130 degrees F...
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Proper labeling, signage
No room temperature storage; proper use of time...
Proper methods used to prevent bare hand...
Food Worker Cards current for all food...
Proper hot holding temperatures (less than 130 degrees F )
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
Adequate handwashing facilities
Food Worker Cards current for all food...
Proper hot holding temperatures (less than 130 degrees F )
4100 - Warewashing facilities properly installed,...
0700 - Food obtained from approved source
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
1400 - Raw meats below and away from RTE food
3200 - Insects, rodents, animals not present; entrance...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4700 - Garbage, refuse properly disposed; facilities...
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper handling of pooled eggs
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Plumbing properly sized, installed,...
Utensils, equipment, linens properly stored,...
In-use utensils properly stored
Food contact surfaces used for raw meat...
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Proper Consumer Advisory posted for raw ...
PIC certified by accredited program...
Hands washed as required
Proper methods used to prevent bare hand...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1500 - Proper handling of pooled eggs
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
3900 - Single use and single service articles properly...
1400 - Raw meats below and away from RTE food
4300 - Non-food contact surfaces maintained and clean
0500 - Proper methods used to prevent bare hand...
0500 - Proper methods used to prevent bare hand...
In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
3200 - Insects, rodents, animals not present; entrance controlled.
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2000 - Proper reheating procedures for hot holding
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
Proper shellfish identification; proper parasit...
Proper cold holding temperatures (greater than  45 degrees F)
Hands washed as required
Warewashing facilities properly installed,...
Physical facilities properly installed,...
Potential food contamination prevented during ...
Proper shellfish identification; proper parasit...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Toilet facilities properly constructed, supplil...
Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
3000 - Proper thawing methods used
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Proper Consumer Advisory posted for raw ...
3300 - Potential food contamination prevented during ...
Garbage, refuse properly disposed; facilities...
Garbage, refuse properly disposed; facilities...
Proper washing of fruits and vegetables
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Pool surface color is not white or light color
3000 - Floors, walls, or ceilings in unsanitary condition
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
Non-food contact surfaces maintained and clean
In-use utensils properly stored
Proper cooling procedure
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Physical facilities properly installed,...
Insects, rodents, animals not present; entrance...
Raw meats below and away from RTE food
Raw meats below and away from RTE food
No room temperature storage; proper use of time...
Adequate equipment for temperature control
Food Worker Cards current for all food...
Raw meats below and away from RTE food
Accurate thermometer provided and used ...
No room temperature storage; proper use of time...
Toxic substances properly identified,...
Non-food contact surfaces maintained and clean
Raw meats below and away from RTE food
Accurate thermometer provided and used ...
Toxic substances properly identified,...
Garbage, refuse properly disposed; facilities...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3000 - Proper thawing methods used
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
1710 - Proper hot holding temperatures (less than130 degrees)
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate handwashing facilities
Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2900 - Adequate equipment for temperature control
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
2500 - Toxic substances properly identified,...
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
Proper eating, tasting, drinking, or tobacco use
Proper hot holding temperatures; between 130 degrees F...
Proper cold holding temperatures (greater than  45 degrees F)
Food and non-food surfaces properly used and...
Proper cold holding temperatures (greater than  45 degrees F)
Food and non-food surfaces properly used and...
Adequate handwashing facilities
No room temperature storage; proper use of time...
Raw meats below and away from RTE food
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellfish identification; proper parasit...
4900 - Adequate ventilation; lighting; designated area...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
1200 - Proper shellfish identification; proper parasit...
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
Proper shellfish identification; proper parasit...
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Potential food contamination prevented during ...
Food Worker Cards current for all food...
Raw meats below and away from RTE food
Adequate handwashing facilities
Proper methods used to prevent bare hand...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Toxic substances properly identified,...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1500 - Proper handling of pooled eggs
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper methods used to prevent bare hand...
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2200 - Accurate thermometer provided and used ...
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
1200 - Proper shellfish identification; proper parasit...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
1200 - Proper shellfish identification; proper parasit...
Wiping cloths properly used, stored
Compliance with risk control plans, variances,...
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
Proper hot holding temperatures; between 130 degrees F...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper Consumer Advisory posted for raw ...
0400 - Hands washed as required
1500 - Proper handling of pooled eggs
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2700 - Variance obtained for specialized processing ...
4100 - Warewashing facilities properly installed,...
2700 - Variance obtained for specialized processing ...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
0500 - Proper methods used to prevent bare hand...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
3600 - Proper eating, tasting, drinking, or tobacco use
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Toxic substances properly identified,...
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate equipment for temperature control
Proper cooling procedure
Potential food contamination prevented during ...
Toxic substances properly identified,...
Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
0500 - Proper methods used to prevent bare hand...
4800 - Physical facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
1500 - Proper handling of pooled eggs
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
0900 - Proper washing of fruits and vegetables
1600 - Proper cooling procedure
0400 - Hands washed as required
1710 - Proper hot holding temperatures (less than 130 degrees F )
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Plumbing properly sized, installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0400 - Hands washed as required
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
In-use utensils properly stored
No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
2000 - Proper reheating procedures for hot holding
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Insects, rodents, animals not present; entrance...
Food Worker Cards current for all food...
Proper Consumer Advisory posted for raw ...
Proper hot holding temperatures (less than 130 degrees F )
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Hands washed as required
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper reheating procedures for hot holding
Proper cooling procedure
Accurate thermometer provided and used ...
Toxic substances properly identified,...
Adequate equipment for temperature control
In-use utensils properly stored
Adequate handwashing facilities
Accurate thermometer provided and used ...
Proper handling of pooled eggs
Raw meats below and away from RTE food
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
1500 - Proper handling of pooled eggs
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
3500 - Employee cleanliness and hygiene
Food and non-food surfaces properly used and...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Raw meats below and away from RTE food
Toxic substances properly identified,...
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Wiping cloths properly used, stored
In-use utensils properly stored
Proper cooling procedure
3000 - Proper thawing methods used
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
3800 - Utensils, equipment, linens properly stored,...
1500 - Proper handling of pooled eggs
1500 - Proper handling of pooled eggs
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1500 - Proper handling of pooled eggs
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
1400 - Raw meats below and away from RTE food
1500 - Proper handling of pooled eggs
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
1500 - Proper handling of pooled eggs
Garbage, refuse properly disposed; facilities...
Physical facilities properly installed,...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
In-use utensils properly stored
Adequate ventilation; lighting; designated area...
Proper thawing methods used
Water supply, ice from approved source
Food contact surfaces used for raw meat...
No room temperature storage; proper use of time...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Adequate equipment for temperature control
Physical facilities properly installed,...
Wiping cloths properly used, stored
Raw meats below and away from RTE food
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Potential food contamination prevented during ...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
3900 - Single use and single service articles properly...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from ready to eat food; species separated
0100 - PIC certified by accredited program or compliance with code, or correct answers
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3600 - Proper eating, tasting, drinking, or tobacco use
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3200 - Insects, rodents, animals not present; entrance...
4700 - Garbage, refuse properly disposed; facilities...
4800 - Physical facilities properly installed,...
0400 - Hands washed as required
1710 - Proper hot holding temperatures (less than 130 degrees F )
3200 - Insects, rodents, animals not present; entrance...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
1500 - Proper handling of pooled eggs
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
1500 - Proper handling of pooled eggs
Warewashing facilities properly installed,...
In-use utensils properly stored
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Raw meats below and away from RTE food
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
Potential food contamination prevented during ...
Plumbing properly sized, installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Insects, rodents, animals not present; entrance...
In-use utensils properly stored
Physical facilities properly installed,...
Warewashing facilities properly installed,...
Adequate ventilation; lighting; designated area...
Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
3700 - In-use utensils properly stored
4600 - Toilet facilities properly constructed, supplil...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
1200 - Proper shellfish identification; proper parasit...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
0500 - Proper methods used to prevent bare hand...
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
No room temperature storage; proper use of time...
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
PIC certified by accredited program...
2800 - Food received at proper temperature
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
0900 - Proper washing of fruits and vegetables
2300 - Proper Consumer Advisory posted for raw ...
3000 - Proper thawing methods used
1600 - Proper cooling procedure
0100 - PIC certified by accredited program...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
3900 - Single use and single service articles properly...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
3900 - Single use and single service articles properly...
1900 - No room temperature storage; proper use of time...
3900 - Single use and single service articles properly...
3500 - Employee cleanliness and hygiene
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
Adequate equipment for temperature control
Adequate equipment for temperature control
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
Adequate equipment for temperature control
Wiping cloths properly used, stored
Adequate handwashing facilities
Food Worker Cards current for all food...
Proper labeling, signage
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Physical facilities properly installed,...
No room temperature storage; proper use of time...
Proper eating, tasting, drinking, or tobacco use
Physical facilities properly installed,...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Hands washed as required
No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
2700 - Variance obtained for specialized processing ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4600 - Toilet facilities properly constructed, supplil...
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2700 - Variance obtained for specialized processing ...
2600 - Compliance with risk control plans, variances,...
2600 - Compliance with risk control plans, variances,...
2700 - Variance obtained for specialized processing ...
Food-contact surfaces maintained, clean, sanitized
Food contact surfaces used for raw meat...
Food Worker Cards current for all food...
Toxic substances properly identified,...
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
1500 - Proper handling of pooled eggs
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
3600 - Proper eating, tasting, drinking, or tobacco use
3700 - In-use utensils properly stored
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
In-use utensils properly stored
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Proper handling of pooled eggs
Raw meats below and away from RTE food
3200 - Insects, rodents, animals not present; entrance controlled.
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
0400 - Hands washed as required
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
1500 - Proper handling of pooled eggs
Physical facilities properly installed,...
Hands washed as required
Proper hot holding temperatures (less than 130 degrees F )
Proper hot holding temperatures (less than 130 degrees F )
Food and non-food surfaces properly used and...
Proper Consumer Advisory posted for raw ...
Proper labeling, signage
Wiping cloths properly used, stored
Raw meats below and away from RTE food
Accurate thermometer provided and used ...
Proper Consumer Advisory posted for raw ...
Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
4400 - Plumbing properly sized, installed,...
1500 - Proper handling of pooled eggs
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2700 - Variance obtained for specialized processing ...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1500 - Proper handling of pooled eggs
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0500 - Proper methods used to prevent bare hand...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Water supply, ice from approved source
Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance controlled.
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0700 - Food obtained from approved source
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
Physical facilities properly installed,...
Non-food contact surfaces maintained and clean
Accurate thermometer provided and used ...
Insects, rodents, animals not present; entrance...
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Physical facilities properly installed,...
Adequate handwashing facilities
Physical facilities properly installed,...
Food Worker Cards current for all food...
Adequate ventilation; lighting; designated area...
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4500 - Sewage, waste water properly disposed
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
0500 - Proper methods used to prevent bare hand...
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
0500 - Proper methods used to prevent bare hand...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Physical facilities properly installed,...
Proper disposition of returned,  served...
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Physical facilities properly installed,...
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper thawing methods used
Posting of permit; mobile establishment name...
Wiping cloths properly used, stored
Raw meats below and away from RTE food
In-use utensils properly stored
Wiping cloths properly used, stored
Adequate equipment for temperature control
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Food contact surfaces used for raw meat...
Potential food contamination prevented during ...
0900 - Proper washing of fruits and vegetables
1600 - Proper cooling procedure
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2600 - Compliance with risk control plans, variances,...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
1500 - Proper handling of pooled eggs
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
1720 - Proper hot holding temperatures; between 130 degrees F...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
2300 - Proper Consumer Advisory posted for raw ...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0900 - Proper washing of fruits and vegetables
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3100 - Proper labeling, signage
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than 130 degrees F )
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0900 - Proper washing of fruits and vegetables
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4700 - Garbage, refuse properly disposed; facilities...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
2300 - Proper Consumer Advisory posted for raw ...
Adequate equipment for temperature control
Proper Consumer Advisory posted for raw ...
Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4400 - Plumbing properly sized, installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
Proper hot holding temperatures; between 130 degrees F...
Proper hot holding temperatures (less than 130 degrees F )
Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Raw meats below and away from RTE food
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Physical facilities properly installed,...
Insects, rodents, animals not present; entrance...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Adequate handwashing facilities
Food and non-food surfaces properly used and...
Warewashing facilities properly installed,...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Raw meats below and away from RTE food
Adequate handwashing facilities
In-use utensils properly stored
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than 130 degrees F )
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Accurate thermometer provided and used ...
Proper hot holding temperatures (less than 130 degrees F )
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
3200 - Insects, rodents, animals not present; entrance...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1300 - Food contact surfaces used for raw meat...
2500 - Toxic substances properly identified,...
Food and non-food surfaces properly used and...
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
Proper thawing methods used
Toxic substances properly identified,...
Proper methods used to prevent bare hand...
Proper handling of pooled eggs
No room temperature storage; proper use of time...
In-use utensils properly stored
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
0100 - PIC certified by accredited program or compliance with code, or correct answers
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
Wiping cloths properly used, stored
PIC certified by accredited program...
Warewashing facilities properly installed,...
Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
5000 - Posting of permit; mobile establishment name...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
0800 - Water supply, ice from approved source
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
Wiping cloths properly used, stored
Proper labeling, signage
Posting of permit; mobile establishment name...
Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2800 - Food received at proper temperature
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2800 - Food received at proper temperature
2800 - Food received at proper temperature
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
2200 - Accurate thermometer provided and used ...
2700 - Variance obtained for specialized processing ...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
1500 - Proper handling of pooled eggs
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3600 - Proper eating, tasting, drinking, or tobacco use
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
Physical facilities properly installed,...
Physical facilities properly installed,...
Wiping cloths properly used, stored
Physical facilities properly installed,...
Raw meats below and away from RTE food
Proper labeling, signage
Wiping cloths properly used, stored
Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
0100 - PIC certified by accredited program or compliance with code, or correct answers
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
1710 - Proper hot holding temperatures (less than130 degrees)
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3900 - Single use and single service articles properly...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4200 - Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
Proper hot holding temperatures; between 130 degrees F...
Potential food contamination prevented during ...
Single use and single service articles properly...
Potential food contamination prevented during ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separarted
2500 - Toxic substances properly identified,...
3200 - Insects, rodents, animals not present; entrance...
2200 - Accurate thermometer provided and used ...
5000 - Posting of permit; mobile establishment name...
3200 - Insects, rodents, animals not present; entrance...
5000 - Posting of permit; mobile establishment name...
0200 - Food Worker Cards current for all food...
0700 - Food obtained from approved source
Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Proper Consumer Advisory posted for raw ...
Physical facilities properly installed,...
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored
No room temperature storage; proper use of time...
In-use utensils properly stored
Physical facilities properly installed,...
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
1400 - Raw meats below and away from RTE food
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
2600 - Compliance with risk control plans, variances,...
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Potential food contamination prevented during ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Potential food contamination prevented during ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cooling procedure
Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from ready to eat food; species separated
1500 - Proper handling of pooled eggs
0200 - Food Worker Cards current for all food workers; new food workers trained
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4700 - Garbage, refuse properly disposed; facilities...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
3500 - Employee cleanliness and hygiene
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
0100 - PIC certified by accredited program...
0400 - Hands washed as required
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Proper hot holding temperatures; between 130 degrees F...
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Hands washed as required
Toxic substances properly identified,...
Proper methods used to prevent bare hand...
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Food and non-food surfaces properly used and...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Proper hot holding temperatures (less than 130 degrees F )
Proper handling of pooled eggs
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Proper eating, tasting, drinking, or tobacco use
Proper handling of pooled eggs
Adequate handwashing facilities
Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
1500 - Proper handling of pooled eggs
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1500 - Proper handling of pooled eggs
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4800 - Physical facilities properly installed,...
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
2300 - Proper Consumer Advisory posted for raw ...
1900 - No room temperature storage; proper use of time...
4000 - Food and non-food surfaces properly used and...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
3900 - Single use and single service articles properly...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Employee cleanliness and hygiene
Warewashing facilities properly installed,...
Hands washed as required
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Hands washed as required
1600 - Proper cooling procedure
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
Proper cooling procedure
Food Worker Cards current for all food...
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
0800 - Water supply, ice from approved source
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
Adequate equipment for temperature control
Potential food contamination prevented during ...
Adequate handwashing facilities
Physical facilities properly installed,...
Physical facilities properly installed,...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper labeling, signage
In-use utensils properly stored
Adequate handwashing facilities
Plumbing properly sized, installed,...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
In-use utensils properly stored
Warewashing facilities properly installed,...
Adequate ventilation; lighting; designated area...
In-use utensils properly stored
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from RTE food
Food and non-food surfaces properly used and...
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Physical facilities properly installed,...
Wiping cloths properly used, stored
Toxic substances properly identified,...
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Food Worker Cards current for all food...
Garbage, refuse properly disposed; facilities...
Warewashing facilities properly installed,...
No room temperature storage; proper use of time...
Hands washed as required
Adequate handwashing facilities
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
Non-food contact surfaces maintained and clean
Proper thawing methods used
Wiping cloths properly used, stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
Adequate equipment for temperature control
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper eating, tasting, drinking, or tobacco use
Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
Proper reheating procedures for hot holding
PIC certified by accredited program...
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
3200 - Insects, rodents, animals not present; entrance...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3700 - In-use utensils properly stored
3600 - Proper eating, tasting, drinking, or tobacco use
2200 - Accurate thermometer provided and used ...
In-use utensils properly stored
Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
1300 - Food contact surfaces used for raw meat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4500 - Sewage, waste water properly disposed
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1500 - Proper handling of pooled eggs
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Physical facilities properly installed,...
Proper shellfish identification; proper parasit...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Proper eating, tasting, drinking, or tobacco use
Employee cleanliness and hygiene
Proper methods used to prevent bare hand...
Food Worker Cards current for all food...
In-use utensils properly stored
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Wiping cloths properly used, stored
Utensils, equipment, linens properly stored,...
In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Raw meats below and away from RTE food
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Proper thawing methods used
Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
2000 - Proper reheating procedures for hot holding
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program or compliance with code, or correct answers
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2000 - Proper reheating procedures for hot holding
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
1600 - Proper cooling procedure
1600 - Proper cooling procedure
1400 - Raw meats below and away from RTE food
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
2000 - Proper reheating procedures for hot holding
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3000 - Proper thawing methods used
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
1720 - Proper hot holding temperatures; between 130 degrees F...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program...
4400 - Plumbing properly sized, installed,...
Potential food contamination prevented during ...
Proper handling of pooled eggs
In-use utensils properly stored
Wiping cloths properly used, stored
Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
0900 - Proper washing of fruits and vegetables
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
3900 - Single use and single service articles properly...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Proper thawing methods used
Raw meats below and away from RTE food
Hands washed as required
Food Worker Cards current for all food...
Wiping cloths properly used, stored
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3200 - Insects, rodents, animals not present; entrance controlled.
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0100 - PIC certified by accredited program or compliance with code, or correct answers
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3600 - Proper eating, tasting, drinking, or tobacco use
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2200 - Accurate thermometer provided and used ...
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4700 - Garbage, refuse properly disposed; facilities...
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
1000 - Food in good condition, safe and unadulterated; approved additives
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
1000 - Food in good condition, safe and unadulterated; approved additives
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3800 - Utensils, equipment, linens properly stored,...
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
1300 - Food contact surfaces used for raw meat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
4000 - Food and non-food surfaces properly used and...
3800 - Utensils, equipment, linens properly stored,...
4900 - Adequate ventilation; lighting; designated area...
3700 - In-use utensils properly stored
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1000 - Food in good condition, safe and unadulterat...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3100 - Proper labeling, signage
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Proper eating, tasting, drinking, or tobacco use
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Physical facilities properly installed,...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
3200 - Insects, rodents, animals not present; entrance...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
4900 - Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Physical facilities properly installed,...
Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
Adequate handwashing facilities
Food and non-food surfaces properly used and...
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
Wiping cloths properly used, stored
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
Proper labeling, signage
Hands washed as required
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Proper Consumer Advisory posted for raw ...
4200 - Food-contact surfaces maintained, clean, sanitized
0900 - Proper washing of fruits and vegetables
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
1720 - Proper hot holding temperatures; between 130 degrees F...
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0700 - Food obtained from approved source
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
0100 - PIC certified by accredited program or compliance with code, or correct answers
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
0100 - PIC certified by accredited program or compliance with code, or correct answers
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0400 - Hands washed as required
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
0700 - Food obtained from approved source
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1710 - Proper hot holding temperatures (less than130 degrees)
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4900 - Adequate ventilation; lighting; designated area...
3600 - Proper eating, tasting, drinking, or tobacco use
4700 - Garbage, refuse properly disposed; facilities...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3600 - Proper eating, tasting, drinking, or tobacco use
4600 - Toilet facilities properly constructed, supplil...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2400 - Pasteurized foods used as required;...
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
5000 - Posting of permit; mobile establishment name...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2000 - Proper reheating procedures for hot holding
0100 - PIC certified by accredited program or compliance with code, or correct answers
1000 - Food in good condition, safe and unadulterated; approved additives
1100 - Proper disposition of returned, previously served, unsafe, or contaminated food
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1710 - Proper hot holding temperatures (less than130 degrees)
1000 - Food in good condition, safe and unadulterated; approved additives
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1000 - Food in good condition, safe and unadulterated; approved additives
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
0100 - PIC certified by accredited program...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
3800 - Utensils, equipment, linens properly stored,...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
0100 - PIC certified by accredited program...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
0500 - Proper methods used to prevent bare hand...
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Plumbing properly sized, installed,...
Adequate handwashing facilities
Potential food contamination prevented during ...
Adequate handwashing facilities
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Proper reheating procedures for hot holding
Accurate thermometer provided and used ...
Proper cooling procedure
Adequate handwashing facilities
Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
Proper thawing methods used
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
Proper hot holding temperatures (less than 130 degrees F )
Raw meats below and away from RTE food
No room temperature storage; proper use of time...
Toxic substances properly identified,...
Proper thawing methods used
Wiping cloths properly used, stored
Proper methods used to prevent bare hand...
Adequate handwashing facilities
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Proper Consumer Advisory posted for raw ...
Toxic substances properly identified,...
Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4100 - Warewashing facilities properly installed,...
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
3100 - Proper labeling, signage
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
1400 - Raw meats below and away from RTE food
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Hands washed as required
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Toxic substances properly identified,...
Food Worker Cards current for all food...
Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1300 - Food contact surfaces used for raw meat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
2300 - Proper Consumer Advisory posted for raw ...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
3500 - Employee cleanliness and hygiene
3100 - Proper labeling, signage
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Proper reheating procedures for hot holding
Adequate equipment for temperature control
Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
4400 - Plumbing properly sized, installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
4900 - Adequate ventilation; lighting; designated area...
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0400 - Hands washed as required
1000 - Food in good condition, safe and unadulterated; approved additives
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
3600 - Proper eating, tasting, drinking, or tobacco use
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
3200 - Insects, rodents, animals not present; entrance controlled.
1000 - Food in good condition, safe and unadulterated; approved additives
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2000 - Proper reheating procedures for hot holding
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3900 - Single use and single service articles properly...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
Accurate thermometer provided and used ...
Adequate handwashing facilities
Proper hot holding temperatures; between 130 degrees F...
Adequate handwashing facilities
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
Wiping cloths properly used, stored
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
0400 - Hands washed as required
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
Insects, rodents, animals not present; entrance...
Proper cold holding temperatures (greater than  45 degrees F)
Hands washed as required
Adequate handwashing facilities
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Proper hot holding temperatures (less than 130 degrees F )
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
Food contact surfaces used for raw meat...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
Wiping cloths properly used, stored
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3900 - Single use and single service articles properly...
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
0900 - Proper washing of fruits and vegetables
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
1500 - Proper handling of pooled eggs
1710 - Proper hot holding temperatures (less than130 degrees)
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3800 - Utensils, equipment, linens properly stored,...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
Raw meats below and away from RTE food
Proper methods used to prevent bare hand...
Accurate thermometer provided and used ...
Adequate handwashing facilities
Potential food contamination prevented during ...
Food Worker Cards current for all food...
Proper hot holding temperatures; between 130 degrees F...
Raw meats below and away from RTE food
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
2200 - Accurate thermometer provided and used ...
2300 - Proper Consumer Advisory posted for raw ...
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from RTE food
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Adequate equipment for temperature control
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0900 - Proper washing of fruits and vegetables
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
0900 - Proper washing of fruits and vegetables
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0100 - PIC certified by accredited program or compliance with code, or correct answers
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than130 degrees)
3200 - Insects, rodents, animals not present; entrance controlled.
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
3200 - Insects, rodents, animals not present; entrance...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance...
4600 - Toilet facilities properly constructed, supplil...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
0700 - Food obtained from approved source
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
Garbage, refuse properly disposed; facilities...
Food Worker Cards current for all food...
Raw meats below and away from RTE food
1600 - Proper cooling procedure
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
In-use utensils properly stored
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Adequate equipment for temperature control
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Utensils, equipment, linens properly stored,...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
0500 - Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0500 - Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
In-use utensils properly stored
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Physical facilities properly installed,...
Adequate handwashing facilities
Food in good condition, safe and unadulterat...
Food and non-food surfaces properly used and...
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Adequate handwashing facilities
In-use utensils properly stored
Raw meats below and away from RTE food
0700 - Food obtained from approved source
4600 - Toilet facilities properly constructed, supplied, cleaned
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Potential food contamination prevented during ...
Hands washed as required
Proper methods used to prevent bare hand...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Physical facilities properly installed,...
Proper eating, tasting, drinking, or tobacco use
Proper hot holding temperatures (less than 130 degrees F )
Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
5000 - Posting of permit; mobile establishment name...
5000 - Posting of permit; mobile establishment name...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored
1300 - Food contact surfaces used for raw meat...
1800 - Proper cooking time and temperature
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Raw meats below and away from RTE food
Food contact surfaces used for raw meat...
Potential food contamination prevented during ...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
0500 - Proper methods used to prevent bare hand...
Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3900 - Single use and single service articles properly...
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
2300 - Proper Consumer Advisory posted for raw ...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from RTE food
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
Potential food contamination prevented during ...
Potential food contamination prevented during ...
In-use utensils properly stored
Proper thawing methods used
Warewashing facilities properly installed,...
Adequate handwashing facilities
Raw meats below and away from RTE food
Warewashing facilities properly installed,...
Posting of permit; mobile establishment name...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Raw meats below and away from RTE food
Adequate handwashing facilities
Warewashing facilities properly installed,...
Raw meats below and away from RTE food
Food Worker Cards current for all food...
Proper Consumer Advisory posted for raw ...
Food Worker Cards current for all food...
Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
1000 - Food in good condition, safe and unadulterated; approved additives
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4800 - Physical facilities properly installed,...
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
4500 - Sewage, waste water properly disposed
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0400 - Hands washed as required
4400 - Plumbing properly sized, installed,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
3100 - Proper labeling, signage
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
1200 - Proper shellfish identification; proper parasit...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
4500 - Sewage, waste water properly disposed
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
1300 - Food contact surfaces used for raw meat...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
1000 - Food in good condition, safe and unadulterat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
Food Worker Cards current for all food...
Utensils, equipment, linens properly stored,...
Proper labeling, signage
Potential food contamination prevented during ...
Proper shellfish identification; proper parasit...
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Potential food contamination prevented during ...
Proper thawing methods used
Proper labeling, signage
Potential food contamination prevented during ...
Sewage, waste water properly disposed
Proper labeling, signage
Potential food contamination prevented during ...
Utensils, equipment, linens properly stored,...
No room temperature storage; proper use of time...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Proper labeling, signage
Potential food contamination prevented during ...
Raw meats below and away from RTE food
Hands washed as required
Adequate handwashing facilities
No room temperature storage; proper use of time...
Proper labeling, signage
Proper shellfish identification; proper parasit...
Adequate handwashing facilities
Food in good condition, safe and unadulterat...
Warewashing facilities properly installed,...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Utensils, equipment, linens properly stored,...
Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
4000 - Food and non-food surfaces properly used and...
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
4000 - Food and non-food surfaces properly used and...
Accurate thermometer provided and used ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3200 - Insects, rodents, animals not present; entrance...
1400 - Raw meats below and away from RTE food
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
Adequate equipment for temperature control
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
Proper labeling, signage
Proper labeling, signage
Proper labeling, signage
Food Worker Cards current for all food...
3000 - Proper thawing methods used
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
0400 - Hands washed as required
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3600 - Proper eating, tasting, drinking, or tobacco use
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from RTE food
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0100 - PIC certified by accredited program...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2000 - Proper reheating procedures for hot holding
1600 - Proper cooling procedure
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Utensils, equipment, linens properly stored,...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Adequate handwashing facilities
Proper cooling procedure
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Proper cooling procedure
Adequate handwashing facilities
No room temperature storage; proper use of time...
Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
1600 - Proper cooling procedure
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
1500 - Proper handling of pooled eggs
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
4400 - Plumbing properly sized, installed,...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than 130 degrees F )
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
0400 - Hands washed as required
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
1000 - Food in good condition, safe and unadulterat...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
4900 - Adequate ventilation; lighting; designated area...
Proper handling of pooled eggs
No room temperature storage; proper use of time...
In-use utensils properly stored
Proper cooling procedure
Physical facilities properly installed,...
Proper methods used to prevent bare hand...
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
3800 - Utensils, equipment, linens properly stored,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
3200 - Insects, rodents, animals not present; entrance controlled.
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
4400 - Plumbing properly sized, installed,...
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
3600 - Proper eating, tasting, drinking, or tobacco use
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
1200 - Proper shellfish identification; proper parasit...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
4100 - Warewashing facilities properly installed,...
3900 - Single use and single service articles properly...
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
1000 - Food in good condition, safe and unadulterat...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
Proper labeling, signage
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Wiping cloths properly used, stored
Raw meats below and away from RTE food
3100 - Proper labeling, signage
1600 - Proper cooling procedure
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
3600 - Proper eating, tasting, drinking, or tobacco use
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1500 - Proper handling of pooled eggs
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3600 - Proper eating, tasting, drinking, or tobacco use
3000 - Proper thawing methods used
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3800 - Utensils, equipment, linens properly stored,...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
4700 - Garbage, refuse properly disposed; facilities...
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
3600 - Proper eating, tasting, drinking, or tobacco use
4200 - Food-contact surfaces maintained, clean, sanitized
3900 - Single use and single service articles properly...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3800 - Utensils, equipment, linens properly stored,...
3200 - Insects, rodents, animals not present; entrance...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
4700 - Garbage, refuse properly disposed; facilities...
4800 - Physical facilities properly installed,...
3900 - Single use and single service articles properly...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4700 - Garbage, refuse properly disposed; facilities...
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
3200 - Insects, rodents, animals not present; entrance...
4200 - Food-contact surfaces maintained, clean, sanitized
4700 - Garbage, refuse properly disposed; facilities...
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1710 - Proper hot holding temperatures (less than 130 degrees F )
3200 - Insects, rodents, animals not present; entrance...
2500 - Toxic substances properly identified,...
1300 - Food contact surfaces used for raw meat...
4700 - Garbage, refuse properly disposed; facilities...
3400 - Wiping cloths properly used, stored
3200 - Insects, rodents, animals not present; entrance...
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
1300 - Food contact surfaces used for raw meat...
1000 - Food in good condition, safe and unadulterat...
4300 - Non-food contact surfaces maintained and clean
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1100 - Proper disposition of returned,  served...
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Adequate handwashing facilities
Raw meats below and away from RTE food
Proper shellfish identification; proper parasit...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3600 - Proper eating, tasting, drinking, or tobacco use
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2900 - Adequate equipment for temperature control
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
1710 - Proper hot holding temperatures (less than 130 degrees F )
Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1300 - Food contact surfaces used for raw meat...
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2700 - Variance obtained for specialized processing ...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
0500 - Proper methods used to prevent bare hand...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Proper methods used to prevent bare hand...
Food Worker Cards current for all food...
Proper Consumer Advisory posted for raw ...
Food Worker Cards current for all food...
Proper shellfish identification; proper parasit...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4600 - Toilet facilities properly constructed, supplied, cleaned
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
Plumbing properly sized, installed,...
Food and non-food surfaces properly used and...
Warewashing facilities properly installed,...
Adequate ventilation; lighting; designated area...
Posting of permit; mobile establishment name...
Non-food contact surfaces maintained and clean
Food and non-food surfaces properly used and...
Non-food contact surfaces maintained and clean
Posting of permit; mobile establishment name...
Adequate ventilation; lighting; designated area...
Food-contact surfaces maintained, clean, sanitized
Food and non-food surfaces properly used and...
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Food and non-food surfaces properly used and...
Utensils, equipment, linens properly stored,...
Adequate equipment for temperature control
Physical facilities properly installed,...
Physical facilities properly installed,...
3100 - Proper labeling, signage
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4500 - Sewage, waste water properly disposed
4200 - Food-contact surfaces maintained, clean, sanitized
0900 - Proper washing of fruits and vegetables
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
Adequate handwashing facilities
Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2300 - Proper Consumer Advisory posted for raw ...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
1500 - Proper handling of pooled eggs
0500 - Proper methods used to prevent bare hand...
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
3800 - Utensils, equipment, linens properly stored,...
2000 - Proper reheating procedures for hot holding
3400 - Wiping cloths properly used, stored, proper sanitizer
3800 - Utensils, equipment, linens properly stored,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
3100 - Proper labeling, signage
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance controlled.
3200 - Insects, rodents, animals not present; entrance controlled.
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
1300 - Food contact surfaces used for raw meat...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3100 - Proper labeling, signage
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces used for raw meat...
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
1200 - Proper shellfish identification; proper parasit...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
1200 - Proper shellfish identification; proper parasit...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Potential food contamination prevented during ...
Food Worker Cards current for all food...
Potential food contamination prevented during ...
Adequate equipment for temperature control
Adequate handwashing facilities
Food in good condition, safe and unadulterat...
Food Worker Cards current for all food...
Plumbing properly sized, installed,...
Plumbing properly sized, installed,...
Potential food contamination prevented during ...
Food in good condition, safe and unadulterat...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Potential food contamination prevented during ...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Food obtained from approved source
Proper cold holding temperatures (greater than  45 degrees F)
Proper thawing methods used
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Food received at proper temperature
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Potential food contamination prevented during ...
Adequate handwashing facilities
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4600 - Toilet facilities properly constructed, supplied, cleaned
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Toxic substances properly identified,...
Single use and single service articles properly...
Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4700 - Garbage, refuse properly disposed; facilities...
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
Wiping cloths properly used, stored
Employee cleanliness and hygiene
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0100 - PIC certified by accredited program...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
Wiping cloths properly used, stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than 130 degrees F )
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
Wiping cloths properly used, stored
In-use utensils properly stored
Adequate handwashing facilities
2500 - Toxic substances properly identified,...
Wiping cloths properly used, stored
Water supply, ice from approved source
Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
Plumbing properly sized, installed,...
Physical facilities properly installed,...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Toilet facilities properly constructed, supplil...
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4700 - Garbage, refuse properly disposed; facilities...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
Plumbing properly sized, installed,...
Wiping cloths properly used, stored
2300 - Proper Consumer Advisory posted for raw ...
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
3600 - Proper eating, tasting, drinking, or tobacco use
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2900 - Adequate equipment for temperature control
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1200 - Proper shellfish identification; proper parasit...
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2700 - Variance obtained for specialized processing ...
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
3100 - Proper labeling, signage
Proper reheating procedures for hot holding
Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
2000 - Proper reheating procedures for hot holding
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4100 - Warewashing facilities properly installed,...
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterated; approved additives
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4600 - Toilet facilities properly constructed, supplied, cleaned
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2300 - Proper Consumer Advisory posted for raw ...
4100 - Warewashing facilities properly installed,...
1500 - Proper handling of pooled eggs
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food...
0700 - Food obtained from approved source
Proper methods used to prevent bare hand...
Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4700 - Garbage, refuse properly disposed; facilities...
3000 - Proper thawing methods used
1400 - Raw meats below and away from ready to eat food; species separated
4400 - Plumbing properly sized, installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3900 - Single use and single service articles properly...
4000 - Food and non-food surfaces properly used and...
4000 - Food and non-food surfaces properly used and...
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1710 - Proper hot holding temperatures (less than130 degrees)
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
4000 - Food and non-food surfaces properly used and...
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
0400 - Hands washed as required
3100 - Proper labeling, signage
2200 - Accurate thermometer provided and used ...
Physical facilities properly installed,...
Potential food contamination prevented during ...
Adequate ventilation; lighting; designated area...
Proper methods used to prevent bare hand...
Adequate handwashing facilities
2800 - Food received at proper temperature
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2200 - Accurate thermometer provided and used ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0400 - Hands washed as required
4800 - Physical facilities properly installed,...
Potential food contamination prevented during ...
Adequate ventilation; lighting; designated area...
Toxic substances properly identified,...
No room temperature storage; proper use of time...
In-use utensils properly stored
No room temperature storage; proper use of time...
Insects, rodents, animals not present; entrance...
Food-contact surfaces maintained, clean, sanitized
Food and non-food surfaces properly used and...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Plumbing properly sized, installed,...
Proper hot holding temperatures (less than 130 degrees F )
Raw meats below and away from RTE food
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
Wiping cloths properly used, stored
Physical facilities properly installed,...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3800 - Utensils, equipment, linens properly stored,...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
3600 - Proper eating, tasting, drinking, or tobacco use
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Adequate ventilation; lighting; designated area...
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Garbage, refuse properly disposed; facilities...
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Potential food contamination prevented during ...
Garbage, refuse properly disposed; facilities...
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from RTE food
4800 - Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from RTE food
Adequate ventilation; lighting; designated area...
Non-food contact surfaces maintained and clean
Food and non-food surfaces properly used and...
Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4900 - Adequate ventilation; lighting; designated area...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Proper labeling, signage
Adequate equipment for temperature control
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1500 - Proper handling of pooled eggs
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3600 - Proper eating, tasting, drinking, or tobacco use
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2600 - Compliance with risk control plans, variances,...
0600 - Adequate handwashing facilities
Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2000 - Proper reheating procedures for hot holding
0400 - Hands washed as required
4000 - Food and non-food surfaces properly used and...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
1100 - Proper disposition of returned,  served...
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Wiping cloths properly used, stored
Hands washed as required
Proper methods used to prevent bare hand...
Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
Proper handling of pooled eggs
Proper Consumer Advisory posted for raw ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2800 - Food received at proper temperature
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
Proper hot holding temperatures; between 130 degrees F...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
3500 - Employee cleanliness and hygiene
3300 - Potential food contamination prevented during ...
Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
1710 - Proper hot holding temperatures (less than 130 degrees F )
Plumbing properly sized, installed,...
Proper eating, tasting, drinking, or tobacco use
Warewashing facilities properly installed,...
Proper hot holding temperatures; between 130 degrees F...
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Potential food contamination prevented during ...
Food Worker Cards current for all food...
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
2300 - Proper Consumer Advisory posted for raw ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
0500 - Proper methods used to prevent bare hand...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Toxic substances properly identified,...
No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Raw meats below and away from RTE food
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Proper cooling procedure
Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1800 - Proper cooking time and temperature
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
1300 - Food contact surfaces used for raw meat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
Adequate equipment for temperature control
Raw meats below and away from RTE food
Food Worker Cards current for all food...
Wiping cloths properly used, stored
4400 - Plumbing properly sized, installed,...
3100 - Proper labeling, signage
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1400 - Raw meats below and away from ready to eat food; species separated
3100 - Proper labeling, signage
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
0900 - Proper washing of fruits and vegetables
4100 - Warewashing facilities properly installed,...
Warewashing facilities properly installed,...
Hands washed as required
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Proper methods used to prevent bare hand...
Proper cooling procedure
Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
3900 - Single use and single service articles properly...
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
1900 - No room temperature storage; proper use of time...
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
5000 - Posting of permit; mobile establishment name...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
Raw meats below and away from RTE food
Adequate equipment for temperature control
Hands washed as required
Adequate handwashing facilities
Proper Consumer Advisory posted for raw ...
Food Worker Cards current for all food...
5000 - Posting of permit; mobile establishment name...
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4600 - Toilet facilities properly constructed, supplil...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4600 - Toilet facilities properly constructed, supplil...
4000 - Food and non-food surfaces properly used and...
3100 - Proper labeling, signage
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper labeling, signage
Adequate equipment for temperature control
Proper labeling, signage
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Posting of permit; mobile establishment name...
Food and non-food surfaces properly used and...
Proper labeling, signage
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper labeling, signage
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
Employee cleanliness and hygiene
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Toxic substances properly identified,...
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
3900 - Single use and single service articles properly...
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3500 - Employee cleanliness and hygiene
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
3900 - Single use and single service articles properly...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1500 - Proper handling of pooled eggs
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
2700 - Variance obtained for specialized processing ...
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from RTE food
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
0500 - Proper methods used to prevent bare hand...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3900 - Single use and single service articles properly...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2000 - Proper reheating procedures for hot holding
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
0400 - Hands washed as required
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Raw meats below and away from RTE food
No room temperature storage; proper use of time...
In-use utensils properly stored
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Proper cooling procedure
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Proper cooling procedure
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
Raw meats below and away from RTE food
Single use and single service articles properly...
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Adequate ventilation; lighting; designated area...
Wiping cloths properly used, stored
Plumbing properly sized, installed,...
Proper methods used to prevent bare hand...
No room temperature storage; proper use of time...
Proper cooling procedure
PIC certified by accredited program...
Adequate equipment for temperature control
Potential food contamination prevented during ...
Proper eating, tasting, drinking, or tobacco use
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Hands washed as required
Adequate handwashing facilities
Proper cooling procedure
Accurate thermometer provided and used ...
PIC certified by accredited program...
Potential food contamination prevented during ...
In-use utensils properly stored
Proper eating, tasting, drinking, or tobacco use
Warewashing facilities properly installed,...
Adequate handwashing facilities
Raw meats below and away from RTE food
PIC certified by accredited program...
Accurate thermometer provided and used ...
Hands washed as required
Sewage, waste water properly disposed
Raw meats below and away from RTE food
Hands washed as required
Adequate handwashing facilities
Accurate thermometer provided and used ...
No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0900 - Proper washing of fruits and vegetables
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
4100 - Warewashing facilities properly installed,...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1800 - Proper cooking time and temperature
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1800 - Proper cooking time and temperature
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Plumbing properly sized, installed,...
Potential food contamination prevented during ...
Proper hot holding temperatures (less than 130 degrees F )
In-use utensils properly stored
Physical facilities properly installed,...
Adequate equipment for temperature control
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooking time and temperature
Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
Proper cooling procedure
Adequate equipment for temperature control
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
In-use utensils properly stored
Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
Physical facilities properly installed,...
Proper reheating procedures for hot holding
Physical facilities properly installed,...
Proper reheating procedures for hot holding
Adequate handwashing facilities
Proper reheating procedures for hot holding
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
Proper thawing methods used
Physical facilities properly installed,...
Proper cooling procedure
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate equipment for temperature control
Proper thawing methods used
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
Physical facilities properly installed,...
Wiping cloths properly used, stored
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
3000 - Proper thawing methods used
Physical facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
Proper thawing methods used
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate handwashing facilities
In-use utensils properly stored
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
4400 - Plumbing properly sized, installed,...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
Physical facilities properly installed,...
Wiping cloths properly used, stored
Adequate handwashing facilities
Physical facilities properly installed,...
Single use and single service articles properly...
Wiping cloths properly used, stored
Adequate handwashing facilities
In-use utensils properly stored
Wiping cloths properly used, stored
Physical facilities properly installed,...
Adequate handwashing facilities
Utensils, equipment, linens properly stored,...
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
Physical facilities properly installed,...
Adequate equipment for temperature control
Adequate equipment for temperature control
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Adequate handwashing facilities
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
5000 - Posting of permit; mobile establishment name...
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
Adequate equipment for temperature control
Warewashing facilities properly installed,...
Physical facilities properly installed,...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Adequate equipment for temperature control
Plumbing properly sized, installed,...
Plumbing properly sized, installed,...
Warewashing facilities properly installed,...
In-use utensils properly stored
Adequate handwashing facilities
Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Physical facilities properly installed,...
Adequate handwashing facilities
No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Proper hot holding temperatures (less than 130 degrees F )
Posting of permit; mobile establishment name...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2000 - Proper reheating procedures for hot holding
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
Proper labeling, signage
0400 - Hands washed as required
3600 - Proper eating, tasting, drinking, or tobacco use
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3900 - Single use and single service articles properly...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from RTE food
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
5000 - Posting of permit; mobile establishment name...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
Plumbing properly sized, installed,...
Adequate handwashing facilities
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Toxic substances properly identified,...
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Proper hot holding temperatures; between 130 degrees F...
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate handwashing facilities
Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
4700 - Garbage, refuse properly disposed; facilities...
4200 - Food-contact surfaces maintained, clean, sanitized
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
Adequate equipment for temperature control
Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4400 - Plumbing properly sized, installed,...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
Proper hot holding temperatures (less than 130 degrees F )
Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
Hands washed as required
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2800 - Food received at proper temperature
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
3600 - Proper eating, tasting, drinking, or tobacco use
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
5000 - Posting of permit; mobile establishment name...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
3900 - Single use and single service articles properly...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
3500 - Employee cleanliness and hygiene
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
3500 - Employee cleanliness and hygiene
2500 - Toxic substances properly identified,...
1500 - Proper handling of pooled eggs
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
1500 - Proper handling of pooled eggs
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1900 - No room temperature storage; proper use of time...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1600 - Proper cooling procedure
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
1000 - Food in good condition, safe and unadulterated; approved additives
2500 - Toxic substances properly identified,...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
3000 - Proper thawing methods used
4700 - Garbage, refuse properly disposed; facilities...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3800 - Utensils, equipment, linens properly stored,...
4700 - Garbage, refuse properly disposed; facilities...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance...
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance...
4400 - Plumbing properly sized, installed,...
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
0500 - Proper methods used to prevent bare hand...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
4700 - Garbage, refuse properly disposed; facilities...
3300 - Potential food contamination prevented during ...
4700 - Garbage, refuse properly disposed; facilities...
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
4400 - Plumbing properly sized, installed,...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
1500 - Proper handling of pooled eggs
1400 - Raw meats below and away from RTE food
Wiping cloths properly used, stored
Garbage, refuse properly disposed; facilities...
Raw meats below and away from RTE food
Plumbing properly sized, installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Garbage, refuse properly disposed; facilities...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Food and non-food surfaces properly used and...
Insects, rodents, animals not present; entrance...
Insects, rodents, animals not present; entrance...
Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
4900 - Adequate ventilation; lighting; designated area...
1710 - Proper hot holding temperatures (less than130 degrees)
4900 - Adequate ventilation; lighting; designated area...
1710 - Proper hot holding temperatures (less than130 degrees)
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
2300 - Proper Consumer Advisory posted for raw ...
Wiping cloths properly used, stored
Proper labeling, signage
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
Proper cooling procedure
No room temperature storage; proper use of time...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate equipment for temperature control
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
PIC certified by accredited program...
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
1500 - Proper handling of pooled eggs
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0700 - Food obtained from approved source
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
0900 - Proper washing of fruits and vegetables
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3100 - Proper labeling, signage
3900 - Single use and single service articles properly...
3800 - Utensils, equipment, linens properly stored,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1500 - Proper handling of pooled eggs
0900 - Proper washing of fruits and vegetables
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1500 - Proper handling of pooled eggs
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored
2300 - Proper Consumer Advisory posted for raw ...
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
1200 - Proper shellfish identification; proper parasit...
0200 - Food Worker Cards current for all food...
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4700 - Garbage, refuse properly disposed; facilities...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food workers; new food workers trained
3800 - Utensils, equipment, linens properly stored,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2000 - Proper reheating procedures for hot holding
0500 - Proper methods used to prevent bare hand...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than 130 degrees F )
0500 - Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Adequate equipment for temperature control
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Proper hot holding temperatures (less than 130 degrees F )
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2300 - Proper Consumer Advisory posted for raw ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
Warewashing facilities properly installed,...
Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
3100 - Proper labeling, signage
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
5000 - Posting of permit; mobile establishment name...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1000 - Food in good condition, safe and unadulterated; approved additives
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0700 - Food obtained from approved source
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
In-use utensils properly stored
Wiping cloths properly used, stored
Hands washed as required
Food contact surfaces used for raw meat...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
4600 - Toilet facilities properly constructed, supplil...
Food-contact surfaces maintained, clean, sanitized
Toilet facilities properly constructed, supplil...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
2800 - Food received at proper temperature
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2300 - Proper Consumer Advisory posted for raw ...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
Plumbing properly sized, installed,...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0900 - Proper washing of fruits and vegetables
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
1000 - Food in good condition, safe and unadulterat...
3000 - Proper thawing methods used
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
0900 - Proper washing of fruits and vegetables
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2700 - Variance obtained for specialized processing ...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
4200 - Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
In-use utensils properly stored
Raw meats below and away from RTE food
Adequate handwashing facilities
Hands washed as required
2700 - Variance obtained for specialized processing ...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
1710 - Proper hot holding temperatures (less than130 degrees)
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Physical facilities properly installed,...
Wiping cloths properly used, stored
2700 - Variance obtained for specialized processing ...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2000 - Proper reheating procedures for hot holding
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
3200 - Insects, rodents, animals not present; entrance controlled.
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
3100 - Proper labeling, signage
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3100 - Proper labeling, signage
3100 - Proper labeling, signage
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
4900 - Adequate ventilation; lighting; designated area...
3600 - Proper eating, tasting, drinking, or tobacco use
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1000 - Food in good condition, safe and unadulterat...
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
1200 - Proper shellfish identification; proper parasit...
2600 - Compliance with risk control plans, variances,...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
3100 - Proper labeling, signage
4400 - Plumbing properly sized, installed,...
1200 - Proper shellfish identification; proper parasit...
2600 - Compliance with risk control plans, variances,...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
0400 - Hands washed as required
1200 - Proper shellfish identification; proper parasit...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
2600 - Compliance with risk control plans, variances,...
1200 - Proper shellfish identification; proper parasit...
1000 - Food in good condition, safe and unadulterat...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
0900 - Proper washing of fruits and vegetables
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
0900 - Proper washing of fruits and vegetables
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
0700 - Food obtained from approved source
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3800 - Utensils, equipment, linens properly stored,...
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
3800 - Utensils, equipment, linens properly stored,...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
3800 - Utensils, equipment, linens properly stored,...
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
2800 - Food received at proper temperature
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Adequate handwashing facilities
Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0100 - PIC certified by accredited program or compliance with code, or correct answers
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
1500 - Proper handling of pooled eggs
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
4500 - Sewage, waste water properly disposed
3300 - Potential food contamination prevented during ...
3800 - Utensils, equipment, linens properly stored,...
4100 - Warewashing facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance...
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
2200 - Accurate thermometer provided and used ...
4900 - Adequate ventilation; lighting; designated area...
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during ...
3800 - Utensils, equipment, linens properly stored,...
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
5000 - Posting of permit; mobile establishment name...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
1500 - Proper handling of pooled eggs
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
2300 - Proper Consumer Advisory posted for raw ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1000 - Food in good condition, safe and unadulterated; approved additives
2200 - Accurate thermometer provided and used ...
0700 - Food obtained from approved source
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
Posting of permit; mobile establishment name...
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3900 - Single use and single service articles properly...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0700 - Food obtained from approved source
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
3200 - Insects, rodents, animals not present; entrance...
Compliance with risk control plans, variances,...
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Food in good condition, safe and unadulterat...
Proper handling of pooled eggs
Proper methods used to prevent bare hand...
Warewashing facilities properly installed,...
Adequate equipment for temperature control
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Food-contact surfaces maintained, clean, sanitized
Adequate equipment for temperature control
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3200 - Insects, rodents, animals not present; entrance controlled.
4600 - Toilet facilities properly constructed, supplied, cleaned
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
0100 - PIC certified by accredited program or compliance with code, or correct answers
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
4600 - Toilet facilities properly constructed, supplil...
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0100 - PIC certified by accredited program...
1400 - Raw meats below and away from RTE food
1300 - Food contact surfaces used for raw meat...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
1000 - Food in good condition, safe and unadulterat...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0900 - Proper washing of fruits and vegetables
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances,...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
3200 - Insects, rodents, animals not present; entrance...
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
4700 - Garbage, refuse properly disposed; facilities...
3200 - Insects, rodents, animals not present; entrance...
4600 - Toilet facilities properly constructed, supplil...
3200 - Insects, rodents, animals not present; entrance...
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
1900 - No room temperature storage; proper use of time...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
3200 - Insects, rodents, animals not present; entrance...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3200 - Insects, rodents, animals not present; entrance...
3200 - Insects, rodents, animals not present; entrance...
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
Proper labeling, signage
Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Warewashing facilities properly installed,...
No room temperature storage; proper use of time...
Warewashing facilities properly installed,...
In-use utensils properly stored
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Adequate handwashing facilities
Water supply, ice from approved source
PIC certified by accredited program...
Proper labeling, signage
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Raw meats below and away from RTE food
No room temperature storage; proper use of time...
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
1900 - No room temperature storage; proper use of time...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
4400 - Plumbing properly sized, installed,...
3800 - Utensils, equipment, linens properly stored,...
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
3100 - Proper labeling, signage
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
2500 - Toxic substances properly identified,...
Insects, rodents, animals not present; entrance...
Adequate ventilation; lighting; designated area...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Adequate ventilation; lighting; designated area...
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Proper hot holding temperatures (less than 130 degrees F )
Adequate ventilation; lighting; designated area...
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0400 - Hands washed as required
Physical facilities properly installed,...
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2500 - Toxic substances properly identified,...
2700 - Variance obtained for specialized processing ...
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2700 - Variance obtained for specialized processing ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
2700 - Variance obtained for specialized processing ...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0400 - Hands washed as required
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1000 - Food in good condition, safe and unadulterated; approved additives
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper methods used to prevent bare hand...
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
3000 - Proper thawing methods used
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
5000 - Posting of permit; mobile establishment name...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program...
2600 - Compliance with risk control plans, variances,...
3300 - Potential food contamination prevented during ...
2600 - Compliance with risk control plans, variances,...
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Food Worker Cards current for all food...
Hands washed as required
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1600 - Proper cooling procedure
2600 - Compliance with risk control plans, variances,...
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
3700 - In-use utensils properly stored
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
Proper methods used to prevent bare hand...
Proper hot holding temperatures; between 130 degrees F...
In-use utensils properly stored
Adequate handwashing facilities
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3800 - Utensils, equipment, linens properly stored,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
1720 - Proper hot holding temperatures; between 130 degrees F...
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
Food Worker Cards current for all food...
Food and non-food surfaces properly used and...
Wiping cloths properly used, stored
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Raw meats below and away from RTE food
Proper hot holding temperatures (less than 130 degrees F )
In-use utensils properly stored
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food...
0500 - Proper methods used to prevent bare hand...
0500 - Proper methods used to prevent bare hand...
3700 - In-use utensils properly stored
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
4300 - Non-food contact surfaces maintained and clean
3900 - Single use and single service articles properly...
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
Proper eating, tasting, drinking, or tobacco use
In-use utensils properly stored
Hands washed as required
Adequate handwashing facilities
Warewashing facilities properly installed,...
Adequate ventilation; lighting; designated area...
Physical facilities properly installed,...
Toilet facilities properly constructed, supplil...
Wiping cloths properly used, stored
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
3900 - Single use and single service articles properly...
4000 - Food and non-food surfaces properly used and...
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
4000 - Food and non-food surfaces properly used and...
3900 - Single use and single service articles properly...
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
3900 - Single use and single service articles properly...
1900 - No room temperature storage; proper use of time...
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from RTE food
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
1200 - Proper shellfish identification; proper parasit...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
Proper Consumer Advisory posted for raw ...
Wiping cloths properly used, stored
No room temperature storage; proper use of time...
In-use utensils properly stored
Warewashing facilities properly installed,...
Proper cooling procedure
0600 - Adequate handwashing facilities
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
3600 - Proper eating, tasting, drinking, or tobacco use
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2700 - Variance obtained for specialized processing ...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0900 - Proper washing of fruits and vegetables
3400 - Wiping cloths properly used, stored
3800 - Utensils, equipment, linens properly stored,...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3700 - In-use utensils properly stored
3800 - Utensils, equipment, linens properly stored,...
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2900 - Adequate equipment for temperature control
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0400 - Hands washed as required
4800 - Physical facilities properly installed,...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
3800 - Utensils, equipment, linens properly stored,...
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
3600 - Proper eating, tasting, drinking, or tobacco use
4700 - Garbage, refuse properly disposed; facilities...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
1600 - Proper cooling procedure
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Hands washed as required
Proper cooling procedure
Garbage, refuse properly disposed; facilities...
Wiping cloths properly used, stored
Proper methods used to prevent bare hand...
Plumbing properly sized, installed,...
Proper cooling procedure
Warewashing facilities properly installed,...
Physical facilities properly installed,...
Raw meats below and away from RTE food
No room temperature storage; proper use of time...
In-use utensils properly stored
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Proper cooling procedure
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Adequate handwashing facilities
Accurate thermometer provided and used ...
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
4600 - Toilet facilities properly constructed, supplied, cleaned
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1500 - Proper handling of pooled eggs
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
3700 - In-use utensils properly stored
0500 - Proper methods used to prevent bare hand...
1900 - No room temperature storage; proper use of time...
1200 - Proper shellfish identification; proper parasit...
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3000 - Proper thawing methods used
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
1400 - Raw meats below and away from RTE food
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
1200 - Proper shellfish identification; proper parasit...
1600 - Proper cooling procedure
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
2600 - Compliance with risk control plans, variances,...
0400 - Hands washed as required
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
1200 - Proper shellfish identification; proper parasit...
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
Adequate handwashing facilities
Wiping cloths properly used, stored
Food Worker Cards current for all food...
No room temperature storage; proper use of time...
Proper methods used to prevent bare hand...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate handwashing facilities
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Adequate equipment for temperature control
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
Proper methods used to prevent bare hand...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
3000 - Proper thawing methods used
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
0500 - Proper methods used to prevent bare hand...
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Proper cooling procedure
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper Consumer Advisory posted for raw ...
Employee cleanliness and hygiene
Potential food contamination prevented during ...
Physical facilities properly installed,...
No room temperature storage; proper use of time...
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Raw meats below and away from RTE food
Proper Consumer Advisory posted for raw ...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2900 - Adequate equipment for temperature control
3900 - Single use and single service articles properly...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
1500 - Proper handling of pooled eggs
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
5000 - Posting of permit; mobile establishment name...
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
4800 - Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4600 - Toilet facilities properly constructed, suppliedà
0200 - Food Worker Cards current for all food...
4600 - Toilet facilities properly constructed, suppliedà
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3500 - Employee cleanliness and hygiene
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
3000 - Proper thawing methods used
1600 - Proper cooling procedure
1400 - Raw meats below and away from RTE food
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
0400 - Hands washed as required
0500 - Proper methods used to prevent bare hand...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
Accurate thermometer provided and used ...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1500 - Proper handling of pooled eggs
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
1500 - Proper handling of pooled eggs
1400 - Raw meats below and away from RTE food
4300 - Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
2200 - Accurate thermometer provided and used ...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Adequate equipment for temperature control
In-use utensils properly stored
Adequate handwashing facilities
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Proper methods used to prevent bare hand...
Potential food contamination prevented during ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
3900 - Single use and single service articles properly...
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
1600 - Proper cooling procedure
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
4000 - Food and non-food surfaces properly used and...
Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4700 - Garbage, refuse properly disposed; facilities...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Food and non-food surfaces properly used and...
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Adequate ventilation; lighting; designated area...
Adequate handwashing facilities
1500 - Proper handling of pooled eggs
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
Wiping cloths properly used, stored
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Warewashing facilities properly installed,...
In-use utensils properly stored
Toxic substances properly identified,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
5000 - Posting of permit; mobile establishment name...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Warewashing facilities properly installed,...
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Adequate ventilation; lighting; designated area...
Proper cooling procedure
Insects, rodents, animals not present; entrance...
Proper methods used to prevent bare hand...
Adequate handwashing facilities
4700 - Garbage, refuse properly disposed; facilities...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
0400 - Hands washed as required
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
5000 - Posting of permit; mobile establishment name...
3900 - Single use and single service articles properly...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
1600 - Proper cooling procedure
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
4400 - Plumbing properly sized, installed,...
3800 - Utensils, equipment, linens properly stored,...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
Potential food contamination prevented during ...
Hands washed as required
Warewashing facilities properly installed,...
No room temperature storage; proper use of time...
Hands washed as required
Physical facilities properly installed,...
Raw meats below and away from RTE food
Hands washed as required
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2700 - Variance obtained for specialized processing ...
3900 - Single use and single service articles properly...
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
In-use utensils properly stored
No room temperature storage; proper use of time...
Accurate thermometer provided and used ...
Proper cooling procedure
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Raw meats below and away from RTE food
Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
4400 - Plumbing properly sized, installed,...
4600 - Toilet facilities properly constructed, supplied, cleaned
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance...
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
In-use utensils properly stored
Proper thawing methods used
Proper cooling procedure
Raw meats below and away from RTE food
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Proper hot holding temperatures (less than 130 degrees F )
Food Worker Cards current for all food...
Raw meats below and away from RTE food
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3200 - Insects, rodents, animals not present; entrance controlled.
4600 - Toilet facilities properly constructed, supplied, cleaned
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3000 - Proper thawing methods used
0100 - PIC certified by accredited program or compliance with code, or correct answers
2200 - Accurate thermometer provided and used ...
1000 - Food in good condition, safe and unadulterated; approved additives
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
1710 - Proper hot holding temperatures (less than 130 degrees F )
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
1400 - Raw meats below and away from RTE food
1710 - Proper hot holding temperatures (less than 130 degrees F )
1710 - Proper hot holding temperatures (less than 130 degrees F )
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
0400 - Hands washed as required
Adequate ventilation; lighting; designated area...
Proper hot holding temperatures (less than 130 degrees F )
Sewage, waste water properly disposed
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
Food-contact surfaces maintained, clean, sanitized
Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4700 - Garbage, refuse properly disposed; facilities...
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
3600 - Proper eating, tasting, drinking, or tobacco use
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Proper cooling procedure
Adequate handwashing facilities
Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Proper cooking time and temperature
Utensils, equipment, linens properly stored,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0100 - PIC certified by accredited program or compliance with code, or correct answers
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
2900 - Adequate equipment for temperature control
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1200 - Proper shellfish identification; proper parasit...
0500 - Proper methods used to prevent bare hand...
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
2500 - Toxic substances properly identified,...
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
2300 - Proper Consumer Advisory posted for raw ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper Consumer Advisory posted for raw ...
3700 - In-use utensils properly stored
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
0400 - Hands washed as required
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
0500 - Proper methods used to prevent bare hand...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Proper shellfish identification; proper parasit...
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Proper eating, tasting, drinking, or tobacco use
Warewashing facilities properly installed,...
Physical facilities properly installed,...
Proper methods used to prevent bare hand...
Proper cooling procedure
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4100 - Warewashing facilities properly installed,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
Physical facilities properly installed,...
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
No room temperature storage; proper use of time...
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Proper Consumer Advisory posted for raw ...
Potential food contamination prevented during ...
Posting of permit; mobile establishment name...
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Raw meats below and away from RTE food
0400 - Hands washed as required
2300 - Proper Consumer Advisory posted for raw ...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
Raw meats below and away from RTE food
4700 - Garbage, refuse properly disposed; facilities...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4700 - Garbage, refuse properly disposed; facilities...
0600 - Adequate handwashing facilities
Single use and single service articles properly...
Garbage, refuse properly disposed; facilities...
Garbage, refuse properly disposed; facilities...
Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
Accurate thermometer provided and used ...
Raw meats below and away from RTE food
Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
1200 - Proper shellfish identification; proper parasit...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4600 - Toilet facilities properly constructed, supplil...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
Physical facilities properly installed,...
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Food and non-food surfaces properly used and...
Proper handling of pooled eggs
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Proper shellfish identification; proper parasit...
Adequate handwashing facilities
Insects, rodents, animals not present; entrance...
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Accurate thermometer provided and used ...
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3900 - Single use and single service articles properly...
No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0900 - Proper washing of fruits and vegetables
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1800 - Proper cooking time and temperature
0600 - Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Potential food contamination prevented during ...
Adequate handwashing facilities
Hands washed as required
Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2000 - Proper reheating procedures for hot holding
4400 - Plumbing properly sized, installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3500 - Employee cleanliness and hygiene
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
3800 - Utensils, equipment, linens properly stored,...
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
0800 - Water supply, ice from approved source
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
Single use and single service articles properly...
Single use and single service articles properly...
Proper cooling procedure
Toxic substances properly identified,...
Accurate thermometer provided and used ...
Proper cooling procedure
No room temperature storage; proper use of time...
Raw meats below and away from RTE food
Accurate thermometer provided and used ...
Proper handling of pooled eggs
Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2000 - Proper reheating procedures for hot holding
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
0900 - Proper washing of fruits and vegetables
1400 - Raw meats below and away from ready to eat food; species separated
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
1600 - Proper cooling procedure
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
0500 - Proper methods used to prevent bare hand...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Hands washed as required
No room temperature storage; proper use of time...
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Proper hot holding temperatures (less than 130 degrees F )
No room temperature storage; proper use of time...
Water supply, ice from approved source
Hands washed as required
Food and non-food surfaces properly used and...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4700 - Garbage, refuse properly disposed; facilities...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from RTE food
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
5000 - Posting of permit; mobile establishment name...
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance...
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4700 - Garbage, refuse properly disposed; facilities...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
In-use utensils properly stored
No room temperature storage; proper use of time...
Proper cooling procedure
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
Toxic substances properly identified,...
Proper hot holding temperatures (less than 130 degrees F )
Proper cooling procedure
No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Physical facilities properly installed,...
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
PIC certified by accredited program...
No room temperature storage; proper use of time...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1600 - Proper cooling procedure
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0100 - PIC certified by accredited program...
3600 - Proper eating, tasting, drinking, or tobacco use
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3800 - Utensils, equipment, linens properly stored,...
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
4000 - Food and non-food surfaces properly used and...
3800 - Utensils, equipment, linens properly stored,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
0900 - Proper washing of fruits and vegetables
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
0500 - Proper methods used to prevent bare hand...
3300 - Potential food contamination prevented during ...
3000 - Proper thawing methods used
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
Food and non-food surfaces properly used and...
Physical facilities properly installed,...
Adequate equipment for temperature control
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Wiping cloths properly used, stored
Adequate equipment for temperature control
Adequate handwashing facilities
Wiping cloths properly used, stored
Physical facilities properly installed,...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Proper hot holding temperatures (less than 130 degrees F )
Toxic substances properly identified,...
Proper eating, tasting, drinking, or tobacco use
Warewashing facilities properly installed,...
Toxic substances properly identified,...
Adequate equipment for temperature control
Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
2700 - Variance obtained for specialized processing ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
0900 - Proper washing of fruits and vegetables
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0900 - Proper washing of fruits and vegetables
2700 - Variance obtained for specialized processing ...
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Posting of permit; mobile establishment name...
Proper labeling, signage
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Insects, rodents, animals not present; entrance...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
4400 - Plumbing properly sized, installed,...
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
3200 - Insects, rodents, animals not present; entrance...
4400 - Plumbing properly sized, installed,...
0700 - Food obtained from approved source
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Wiping cloths properly used, stored
Non-food contact surfaces maintained and clean
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Food-contact surfaces maintained, clean, sanitized
In-use utensils properly stored
Food Worker Cards current for all food...
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
PIC certified by accredited program...
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
Raw meats below and away from RTE food
Adequate handwashing facilities
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2800 - Food received at proper temperature
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
Insects, rodents, animals not present; entrance...
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
Adequate handwashing facilities
Proper thawing methods used
Warewashing facilities properly installed,...
Adequate handwashing facilities
Proper cooling procedure
Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3100 - Proper labeling, signage
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
3100 - Proper labeling, signage
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2200 - Accurate thermometer provided and used ...
1720 - Proper hot holding temperatures; between 130 degrees F...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
3000 - Proper thawing methods used
0700 - Food obtained from approved source
3100 - Proper labeling, signage
3100 - Proper labeling, signage
2700 - Variance obtained for specialized processing ...
1400 - Raw meats below and away from RTE food
3100 - Proper labeling, signage
2700 - Variance obtained for specialized processing ...
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
Proper hot holding temperatures; between 130 degrees F...
Food and non-food surfaces properly used and...
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than130 degrees)
1500 - Proper handling of pooled eggs
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
1500 - Proper handling of pooled eggs
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
0500 - Proper methods used to prevent bare hand...
0500 - Proper methods used to prevent bare hand...
Potential food contamination prevented during ...
No room temperature storage; proper use of time...
Proper handling of pooled eggs
Raw meats below and away from RTE food
Hands washed as required
Proper thawing methods used
Raw meats below and away from RTE food
Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
1200 - Proper shellfish identification; proper parasit...
2200 - Accurate thermometer provided and used ...
Adequate handwashing facilities
Hands washed as required
Proper hot holding temperatures; between 130 degrees F...
Proper cooling procedure
Non-food contact surfaces maintained and clean
In-use utensils properly stored
Proper shellfish identification; proper parasit...
Warewashing facilities properly installed,...
Proper methods used to prevent bare hand...
In-use utensils properly stored
Proper hot holding temperatures (less than 130 degrees F )
In-use utensils properly stored
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2800 - Food received at proper temperature
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
3600 - Proper eating, tasting, drinking, or tobacco use
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
In-use utensils properly stored
Proper cooling procedure
Physical facilities properly installed,...
Adequate handwashing facilities
No room temperature storage; proper use of time...
Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
2000 - Proper reheating procedures for hot holding
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
0100 - PIC certified by accredited program or compliance with code, or correct answers
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2300 - Proper Consumer Advisory posted for raw ...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
1400 - Raw meats below and away from ready to eat food; species separated
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program or compliance with code, or correct answers
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
1000 - Food in good condition, safe and unadulterated; approved additives
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
Garbage, refuse properly disposed; facilities...
Adequate handwashing facilities
Adequate handwashing facilities
Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
2000 - Proper reheating procedures for hot holding
3000 - Proper thawing methods used
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Plumbing properly sized, installed,...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
3800 - Utensils, equipment, linens properly stored,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
3000 - Proper thawing methods used
1400 - Raw meats below and away from ready to eat food; species separated
0900 - Proper washing of fruits and vegetables
2300 - Proper Consumer Advisory posted for raw ...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored
4400 - Plumbing properly sized, installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
Proper hot holding temperatures; between 130 degrees F...
Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
0100 - PIC certified by accredited program or compliance with code, or correct answers
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2300 - Proper Consumer Advisory posted for raw ...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
1300 - Food contact surfaces used for raw meat...
0500 - Proper methods used to prevent bare hand...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0900 - Proper washing of fruits and vegetables
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0100 - PIC certified by accredited program or compliance with code, or correct answers
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
2300 - Proper Consumer Advisory posted for raw ...
2300 - Proper Consumer Advisory posted for raw ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
Employee cleanliness and hygiene
Adequate equipment for temperature control
Hands washed as required
Proper cooling procedure
Proper shellfish identification; proper parasit...
Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
3600 - Proper eating, tasting, drinking, or tobacco use
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Non-food contact surfaces maintained and clean
Proper shellfish identification; proper parasit...
Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Proper labeling, signage
No room temperature storage; proper use of time...
In-use utensils properly stored
Non-food contact surfaces maintained and clean
Posting of permit; mobile establishment name...
Proper methods used to prevent bare hand...
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3900 - Single use and single service articles properly...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Non-food contact surfaces maintained and clean
No room temperature storage; proper use of time...
Adequate ventilation; lighting; designated area...
Potential food contamination prevented during ...
3000 - Proper thawing methods used
2000 - Proper reheating procedures for hot holding
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
1400 - Raw meats below and away from RTE food
4200 - Food-contact surfaces maintained, clean, sanitized
3800 - Utensils, equipment, linens properly stored,...
1400 - Raw meats below and away from RTE food
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Food Worker Cards current for all food...
Posting of permit; mobile establishment name...
In-use utensils properly stored
Physical facilities properly installed,...
Proper shellfish identification; proper parasit...
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
Warewashing facilities properly installed,...
Single use and single service articles properly...
Posting of permit; mobile establishment name...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
3600 - Proper eating, tasting, drinking, or tobacco use
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
4700 - Garbage, refuse properly disposed; facilities...
5000 - Posting of permit; mobile establishment name...
1200 - Proper shellfish identification; proper parasit...
0100 - PIC certified by accredited program...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Adequate handwashing facilities
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Adequate equipment for temperature control
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterated; approved additives
0400 - Hands washed as required
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from RTE food
0200 - Food Worker Cards current for all food...
3700 - In-use utensils properly stored
3900 - Single use and single service articles properly...
2900 - Adequate equipment for temperature control
3100 - Proper labeling, signage
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Employee cleanliness and hygiene
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
Physical facilities properly installed,...
Proper thawing methods used
Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
3700 - In-use utensils properly stored
Proper eating, tasting, drinking, or tobacco use
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
2500 - Toxic substances properly identified,...
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0500 - Proper methods used to prevent bare hand...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4700 - Garbage, refuse properly disposed; facilities...
Proper thawing methods used
Accurate thermometer provided and used ...
Potential food contamination prevented during ...
Proper thawing methods used
Hands washed as required
Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
Wiping cloths properly used, stored
Adequate equipment for temperature control
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Toxic substances properly identified,...
Sewage, waste water properly disposed
Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
Proper labeling, signage
Potential food contamination prevented during ...
Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
In-use utensils properly stored
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper thawing methods used
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
4000 - Food and non-food surfaces properly used and...
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Hands washed as required
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
2700 - Variance obtained for specialized processing ...
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Proper hot holding temperatures; between 130 degrees F...
Toxic substances properly identified,...
Warewashing facilities properly installed,...
3000 - Proper thawing methods used
Food Worker Cards current for all food...
Proper reheating procedures for hot holding
No room temperature storage; proper use of time...
Proper cooling procedure
Warewashing facilities properly installed,...
Hands washed as required
Proper methods used to prevent bare hand...
Adequate handwashing facilities
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
0900 - Proper washing of fruits and vegetables
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
4000 - Food and non-food surfaces properly used and...
4000 - Food and non-food surfaces properly used and...
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1400 - Raw meats below and away from RTE food
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
0900 - Proper washing of fruits and vegetables
1710 - Proper hot holding temperatures (less than 130 degrees F )
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
0500 - Proper methods used to prevent bare hand...
Proper cold holding temperatures (greater than  45 degrees F)
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Proper eating, tasting, drinking, or tobacco use
Raw meats below and away from RTE food
Proper reheating procedures for hot holding
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3800 - Utensils, equipment, linens properly stored,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2800 - Food received at proper temperature
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
3000 - Proper thawing methods used
3900 - Single use and single service articles properly...
3600 - Proper eating, tasting, drinking, or tobacco use
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cooling procedure
Adequate equipment for temperature control
Wiping cloths properly used, stored
No room temperature storage; proper use of time...
Adequate handwashing facilities
Proper methods used to prevent bare hand...
Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4000 - Food and non-food surfaces properly used and...
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
4700 - Garbage, refuse properly disposed; facilities...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
1500 - Proper handling of pooled eggs
1710 - Proper hot holding temperatures (less than130 degrees)
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
1500 - Proper handling of pooled eggs
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2900 - Adequate equipment for temperature control
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
4900 - Adequate ventilation; lighting; designated area...
1400 - Raw meats below and away from RTE food
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
In-use utensils properly stored
Food Worker Cards current for all food...
Hands washed as required
Proper methods used to prevent bare hand...
Food Worker Cards current for all food...
Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Food and non-food surfaces properly used and...
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Adequate ventilation; lighting; designated area...
In-use utensils properly stored
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
0100 - PIC certified by accredited program...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
4700 - Garbage, refuse properly disposed; facilities...
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4200 - Food-contact surfaces maintained, clean, sanitized
3800 - Utensils, equipment, linens properly stored,...
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3100 - Proper labeling, signage
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
Raw meats below and away from RTE food
Food obtained from approved source
Raw meats below and away from RTE food
Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3900 - Single use and single service articles properly...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
2600 - Compliance with risk control plans, variances,...
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0900 - Proper washing of fruits and vegetables
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4900 - Adequate ventilation; lighting; designated area...
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4500 - Sewage, waste water properly disposed
4900 - Adequate ventilation; lighting; designated area...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1800 - Proper cooking time and temperature
0400 - Hands washed as required
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored, proper sanitizer
4700 - Garbage, refuse properly disposed; facilities...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
5000 - Posting of permit; mobile establishment name...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3100 - Proper labeling, signage
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0200 - Food Worker Cards current for all food workers; new food workers trained
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
0900 - Proper washing of fruits and vegetables
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
4700 - Garbage, refuse properly disposed; facilities...
4800 - Physical facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
3500 - Employee cleanliness and hygiene
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4600 - Toilet facilities properly constructed, supplied, cleaned
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
5000 - Posting of permit; mobile establishment name...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
3100 - Proper labeling, signage
4300 - Non-food contact surfaces maintained and clean
4600 - Toilet facilities properly constructed, supplied, cleaned
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
3200 - Insects, rodents, animals not present; entrance controlled.
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
0500 - Proper methods used to prevent bare hand...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4600 - Toilet facilities properly constructed, supplil...
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
5000 - Posting of permit; mobile establishment name...
5000 - Posting of permit; mobile establishment name...
3300 - Potential food contamination prevented during ...
3900 - Single use and single service articles properly...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3900 - Single use and single service articles properly...
3300 - Potential food contamination prevented during ...
5000 - Posting of permit; mobile establishment name...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
Wiping cloths properly used, stored
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
Warewashing facilities properly installed,...
Hands washed as required
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper handling of pooled eggs
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4500 - Sewage, waste water properly disposed
3000 - Proper thawing methods used
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
4500 - Sewage, waste water properly disposed
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2900 - Adequate equipment for temperature control
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0400 - Hands washed as required
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
3100 - Proper labeling, signage
4500 - Sewage, waste water properly disposed
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
3000 - Proper thawing methods used
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
1300 - Food contact surfaces used for raw meat...
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
1200 - Proper shellfish identification; proper parasit...
5000 - Posting of permit; mobile establishment name...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
1200 - Proper shellfish identification; proper parasit...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food...
1300 - Food contact surfaces used for raw meat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
2700 - Variance obtained for specialized processing ...
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1300 - Food contact surfaces used for raw meat...
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1200 - Proper shellfish identification; proper parasit...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1200 - Proper shellfish identification; proper parasit...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Raw meats below and away from RTE food
Proper shellfish identification; proper parasit...
Hands washed as required
Single use and single service articles properly...
Accurate thermometer provided and used ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
In-use utensils properly stored
Food Worker Cards current for all food...
Physical facilities properly installed,...
In-use utensils properly stored
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Proper shellfish identification; proper parasit...
Adequate handwashing facilities
Employee cleanliness and hygiene
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Proper washing of fruits and vegetables
Hands washed as required
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
In-use utensils properly stored
Food-contact surfaces maintained, clean, sanitized
In-use utensils properly stored
Non-food contact surfaces maintained and clean
2900 - Adequate equipment for temperature control
2000 - Proper reheating procedures for hot holding
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
2300 - Proper Consumer Advisory posted for raw ...
0400 - Hands washed as required
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
2900 - Adequate equipment for temperature control
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program or compliance with code, or correct answers
0400 - Hands washed as required
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance...
0400 - Hands washed as required
2500 - Toxic substances properly identified,...
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
1000 - Food in good condition, safe and unadulterat...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance...
3900 - Single use and single service articles properly...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3200 - Insects, rodents, animals not present; entrance...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
4800 - Physical facilities properly installed,...
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
3100 - Proper labeling, signage
3200 - Insects, rodents, animals not present; entrance...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Adequate handwashing facilities
Hands washed as required
4700 - Garbage, refuse properly disposed; facilities...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during ...
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4600 - Toilet facilities properly constructed, supplil...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
0600 - Adequate handwashing facilities
Insects, rodents, animals not present; entrance...
Plumbing properly sized, installed,...
Physical facilities properly installed,...
Toxic substances properly identified,...
Adequate handwashing facilities
Plumbing properly sized, installed,...
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
Adequate ventilation; lighting; designated area...
Toilet facilities properly constructed, supplil...
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Wiping cloths properly used, stored
Plumbing properly sized, installed,...
Potential food contamination prevented during ...
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Adequate ventilation; lighting; designated area...
Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
4900 - Adequate ventilation; lighting; designated area...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
2000 - Proper reheating procedures for hot holding
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0100 - PIC certified by accredited program or compliance with code, or correct answers
1720 - Proper hot holding temperatures; between 130 degrees F...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
1710 - Proper hot holding temperatures (less than 130 degrees F )
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0700 - Food obtained from approved source
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
2000 - Proper reheating procedures for hot holding
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2000 - Proper reheating procedures for hot holding
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
2000 - Proper reheating procedures for hot holding
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1720 - Proper hot holding temperatures; between 130 degrees F...
2200 - Accurate thermometer provided and used ...
2000 - Proper reheating procedures for hot holding
1720 - Proper hot holding temperatures; between 130 degrees F...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4500 - Sewage, waste water properly disposed
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance controlled.
3100 - Proper labeling, signage
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3600 - Proper eating, tasting, drinking, or tobacco use
4100 - Warewashing facilities properly installed,...
3900 - Single use and single service articles properly...
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
3200 - Insects, rodents, animals not present; entrance controlled.
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3600 - Proper eating, tasting, drinking, or tobacco use
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
0100 - PIC certified by accredited program or compliance with code, or correct answers
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4900 - Adequate ventilation; lighting; designated area...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0100 - PIC certified by accredited program or compliance with code, or correct answers
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
1400 - Raw meats below and away from ready to eat food; species separated
3800 - Utensils, equipment, linens properly stored,...
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
4900 - Adequate ventilation; lighting; designated area...
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
3800 - Utensils, equipment, linens properly stored,...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
3200 - Insects, rodents, animals not present; entrance...
3800 - Utensils, equipment, linens properly stored,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
3200 - Insects, rodents, animals not present; entrance...
4400 - Plumbing properly sized, installed,...
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
3200 - Insects, rodents, animals not present; entrance...
3800 - Utensils, equipment, linens properly stored,...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
1900 - No room temperature storage; proper use of time...
1800 - Proper cooking time and temperature
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
Wiping cloths properly used, stored
Raw meats below and away from RTE food
Plumbing properly sized, installed,...
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Potential food contamination prevented during ...
Utensils, equipment, linens properly stored,...
Adequate ventilation; lighting; designated area...
Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
No room temperature storage; proper use of time...
Adequate handwashing facilities
Plumbing properly sized, installed,...
Warewashing facilities properly installed,...
Adequate ventilation; lighting; designated area...
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Wiping cloths properly used, stored
Adequate handwashing facilities
No room temperature storage; proper use of time...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Adequate ventilation; lighting; designated area...
Physical facilities properly installed,...
Plumbing properly sized, installed,...
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Adequate ventilation; lighting; designated area...
Insects, rodents, animals not present; entrance...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4700 - Garbage, refuse properly disposed; facilities...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3600 - Proper eating, tasting, drinking, or tobacco use
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
Warewashing facilities properly installed,...
Toxic substances properly identified,...
Proper handling of pooled eggs
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from RTE food
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4600 - Toilet facilities properly constructed, supplil...
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than 130 degrees F )
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
3100 - Proper labeling, signage
0500 - Proper methods used to prevent bare hand...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3500 - Employee cleanliness and hygiene
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
1600 - Proper cooling procedure
1300 - Food contact surfaces used for raw meat...
1720 - Proper hot holding temperatures; between 130 degrees F...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than 130 degrees F )
1600 - Proper cooling procedure
In-use utensils properly stored
Food Worker Cards current for all food...
Proper cooling procedure
No room temperature storage; proper use of time...
Adequate handwashing facilities
Warewashing facilities properly installed,...
Food in good condition, safe and unadulterat...
Physical facilities properly installed,...
Proper labeling, signage
Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2000 - Proper reheating procedures for hot holding
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
0400 - Hands washed as required
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
4600 - Toilet facilities properly constructed, supplil...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
Warewashing facilities properly installed,...
Wiping cloths properly used, stored
Proper hot holding temperatures (less than 130 degrees F )
Proper cold holding temperatures (greater than  45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Wiping cloths properly used, stored
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper hot holding temperatures; between 130 degrees F...
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Toxic substances properly identified,...
Non-food contact surfaces maintained and clean
Raw meats below and away from RTE food
Food Worker Cards current for all food...
Adequate handwashing facilities
Proper eating, tasting, drinking, or tobacco use
Adequate handwashing facilities
Food contact surfaces used for raw meat...
Proper eating, tasting, drinking, or tobacco use
Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
3700 - In-use utensils properly stored
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1400 - Raw meats below and away from RTE food
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Adequate equipment for temperature control
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Physical facilities properly installed,...
Plumbing properly sized, installed,...
Physical facilities properly installed,...
Raw meats below and away from RTE food
4100 - Warewashing facilities properly installed,...
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1300 - Food contact surfaces used for raw meat...
4400 - Plumbing properly sized, installed,...
1600 - Proper cooling procedure
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
Toxic substances properly identified,...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Wiping cloths properly used, stored
Physical facilities properly installed,...
In-use utensils properly stored
Adequate handwashing facilities
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
5000 - Posting of permit; mobile establishment name...
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
5000 - Posting of permit; mobile establishment name...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
4600 - Toilet facilities properly constructed, supplied, cleaned
0200 - Food Worker Cards current for all food...
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
0900 - Proper washing of fruits and vegetables
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
2900 - Adequate equipment for temperature control
5000 - Posting of permit; mobile establishment name...
5000 - Posting of permit; mobile establishment name...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
5000 - Posting of permit; mobile establishment name...
5000 - Posting of permit; mobile establishment name...
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1100 - Proper disposition of returned, previously served, unsafe, or contaminated food
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
4800 - Physical facilities properly installed,...
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
0400 - Hands washed as required
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1000 - Food in good condition, safe and unadulterated; approved additives
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0200 - Food Worker Cards current for all food...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
1720 - Proper hot holding temperatures; between 130 degrees F...
0200 - Food Worker Cards current for all food...
Adequate handwashing facilities
0600 - Adequate handwashing facilities
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1500 - Proper handling of pooled eggs
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
Proper cooling procedure
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Raw meats below and away from RTE food
Proper thawing methods used
Potential food contamination prevented during ...
Garbage, refuse properly disposed; facilities...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
4800 - Physical facilities properly installed,...
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
3900 - Single use and single service articles properly...
Wiping cloths properly used, stored
Plumbing properly sized, installed,...
Adequate handwashing facilities
Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4400 - Plumbing properly sized, installed,...
3900 - Single use and single service articles properly...
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during ...
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
3700 - In-use utensils properly stored
1200 - Proper shellfish identification; proper parasit...
0600 - Adequate handwashing facilities
4000 - Food and non-food surfaces properly used and...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4000 - Food and non-food surfaces properly used and...
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4300 - Non-food contact surfaces maintained and clean
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
3200 - Insects, rodents, animals not present; entrance controlled.
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from RTE food
1400 - Raw meats below and away from RTE food
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food...
1400 - Raw meats below and away from RTE food
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
Proper cooling procedure
Wiping cloths properly used, stored
Proper methods used to prevent bare hand...
Non-food contact surfaces maintained and clean
Physical facilities properly installed,...
Garbage, refuse properly disposed; facilities...
Wiping cloths properly used, stored
Potential food contamination prevented during ...
Physical facilities properly installed,...
Warewashing facilities properly installed,...
In-use utensils properly stored
Proper Consumer Advisory posted for raw ...
No room temperature storage; proper use of time...
Proper methods used to prevent bare hand...
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2300 - Proper Consumer Advisory posted for raw ...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3600 - Proper eating, tasting, drinking, or tobacco use
1500 - Proper handling of pooled eggs
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
3100 - Proper labeling, signage
3600 - Proper eating, tasting, drinking, or tobacco use
3700 - In-use utensils properly stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
3200 - Insects, rodents, animals not present; entrance controlled.
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4500 - Sewage, waste water properly disposed
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3800 - Utensils, equipment, linens properly stored,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
4000 - Food and non-food surfaces properly used and...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
1300 - Food contact surfaces used for raw meat...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
1300 - Food contact surfaces used for raw meat...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
0200 - Food Worker Cards current for all food...
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
0400 - Hands washed as required
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Insects, rodents, animals not present; entrance...
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
Toxic substances properly identified,...
Raw meats below and away from RTE food
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Physical facilities properly installed,...
Raw meats below and away from RTE food
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
2500 - Toxic substances properly identified,...
2900 - Adequate equipment for temperature control
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
Wiping cloths properly used, stored
No room temperature storage; proper use of time...
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4800 - Physical facilities properly installed,...
3800 - Utensils, equipment, linens properly stored,...
3400 - Wiping cloths properly used, stored
4800 - Physical facilities properly installed,...
Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2000 - Proper reheating procedures for hot holding
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
5000 - Posting of permit; mobile establishment name...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
Wiping cloths properly used, stored
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Adequate equipment for temperature control
Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3900 - Single use and single service articles properly...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Plumbing properly sized, installed,...
Hands washed as required
Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
4000 - Food and non-food surfaces properly used and...
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4000 - Food and non-food surfaces properly used and...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0900 - Proper washing of fruits and vegetables
0400 - Hands washed as required
1600 - Proper cooling procedure
2300 - Proper Consumer Advisory posted for raw ...
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2000 - Proper reheating procedures for hot holding
3400 - Wiping cloths properly used, stored
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
3700 - In-use utensils properly stored
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
4900 - Adequate ventilation; lighting; designated area...
3300 - Potential food contamination prevented during ...
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
3100 - Proper labeling, signage
3300 - Potential food contamination prevented during ...
Adequate equipment for temperature control
Proper labeling, signage
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper Consumer Advisory posted for raw ...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1500 - Proper handling of pooled eggs
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
3900 - Single use and single service articles properly...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from RTE food
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2800 - Food received at proper temperature
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3900 - Single use and single service articles properly...
3300 - Potential food contamination prevented during ...
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
Food and non-food surfaces properly used and...
Physical facilities properly installed,...
Potential food contamination prevented during ...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
In-use utensils properly stored
Raw meats below and away from RTE food
Hands washed as required
Warewashing facilities properly installed,...
Potential food contamination prevented during ...
In-use utensils properly stored
Proper cooling procedure
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Proper cold holding temperatures (greater than  45 degrees F)
No room temperature storage; proper use of time...
Accurate thermometer provided and used ...
Plumbing properly sized, installed,...
Physical facilities properly installed,...
Adequate ventilation; lighting; designated area...
Insects, rodents, animals not present; entrance...
Adequate handwashing facilities
Water supply, ice from approved source
No room temperature storage; proper use of time...
Food-contact surfaces maintained, clean, sanitized
Food and non-food surfaces properly used and...
Food Worker Cards current for all food...
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
4000 - Food and non-food surfaces properly used and...
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
4500 - Sewage, waste water properly disposed
2000 - Proper reheating procedures for hot holding
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2900 - Adequate equipment for temperature control
1600 - Proper cooling procedure
3100 - Proper labeling, signage
4900 - Adequate ventilation; lighting; designated area...
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3200 - Insects, rodents, animals not present; entrance...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
Non-food contact surfaces maintained and clean
Proper thawing methods used
Insects, rodents, animals not present; entrance...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Toxic substances properly identified,...
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures (greater than  45 degrees F)
Warewashing facilities properly installed,...
Physical facilities properly installed,...
Potential food contamination prevented during ...
In-use utensils properly stored
Plumbing properly sized, installed,...
No room temperature storage; proper use of time...
Toxic substances properly identified,...
Plumbing properly sized, installed,...
Raw meats below and away from RTE food
Proper labeling, signage
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Posting of permit; mobile establishment name...
Insects, rodents, animals not present; entrance...
Proper handling of pooled eggs
Proper Consumer Advisory posted for raw ...
In-use utensils properly stored
Warewashing facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Plumbing properly sized, installed,...
Wiping cloths properly used, stored
Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
3200 - Insects, rodents, animals not present; entrance...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than130 degrees)
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
4900 - Adequate ventilation; lighting; designated area...
4800 - Physical facilities properly installed,...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3800 - Utensils, equipment, linens properly stored,...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
4900 - Adequate ventilation; lighting; designated area...
3200 - Insects, rodents, animals not present; entrance controlled.
3100 - Proper labeling, signage
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
2900 - Adequate equipment for temperature control
Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
0400 - Hands washed as required
2600 - Compliance with risk control plans, variances,...
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
4300 - Non-food contact surfaces maintained and clean
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1500 - Proper handling of pooled eggs
1600 - Proper cooling procedure
1720 - Proper hot holding temperatures; between 130 degrees F...
4500 - Sewage, waste water properly disposed
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3100 - Proper labeling, signage
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food...
2700 - Variance obtained for specialized processing ...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Food-contact surfaces maintained, clean, sanitized
Food and non-food surfaces properly used and...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
2000 - Proper reheating procedures for hot holding
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
0400 - Hands washed as required
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
5000 - Posting of permit; mobile establishment name...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
4100 - Warewashing facilities properly installed,...
5000 - Posting of permit; mobile establishment name...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
1710 - Proper hot holding temperatures (less than 130 degrees F )
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2900 - Adequate equipment for temperature control
1720 - Proper hot holding temperatures; between 130 degrees F...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
In-use utensils properly stored
Food-contact surfaces maintained, clean, sanitized
Hands washed as required
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures (greater than  45 degrees F)
Physical facilities properly installed,...
Food and non-food surfaces properly used and...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
3500 - Employee cleanliness and hygiene
1600 - Proper cooling procedure
1400 - Raw meats below and away from ready to eat food; species separated
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2300 - Proper Consumer Advisory posted for raw ...
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
1500 - Proper handling of pooled eggs
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
4000 - Food and non-food surfaces properly used and...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4100 - Warewashing facilities properly installed,...
0900 - Proper washing of fruits and vegetables
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
4400 - Plumbing properly sized, installed,...
1000 - Food in good condition, safe and unadulterated; approved additives
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
4400 - Plumbing properly sized, installed,...
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
3000 - Proper thawing methods used
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4800 - Physical facilities properly installed,...
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
4900 - Adequate ventilation; lighting; designated area...
3000 - Proper thawing methods used
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1300 - Food contact surfaces used for raw meat...
0500 - Proper methods used to prevent bare hand...
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
3000 - Proper thawing methods used
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
3300 - Potential food contamination prevented during ...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food...
1600 - Proper cooling procedure
Food-contact surfaces maintained, clean, sanitized
In-use utensils properly stored
Food and non-food surfaces properly used and...
Food Worker Cards current for all food...
Proper hot holding temperatures; between 130 degrees F...
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Food Worker Cards current for all food...
Insects, rodents, animals not present; entrance...
Adequate ventilation; lighting; designated area...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Insects, rodents, animals not present; entrance...
Adequate ventilation; lighting; designated area...
Non-food contact surfaces maintained and clean
Food Worker Cards current for all food...
2800 - Food received at proper temperature
1400 - Raw meats below and away from ready to eat food; species separarted
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
3200 - Insects, rodents, animals not present; entrance controlled.
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1900 - No room temperature storage; proper use of time...
1710 - Proper hot holding temperatures (less than130 degrees)
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
1600 - Proper cooling procedure
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
No room temperature storage; proper use of time...
Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
4800 - Physical facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
3200 - Insects, rodents, animals not present; entrance controlled.
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
4600 - Toilet facilities properly constructed, supplil...
4000 - Food and non-food surfaces properly used and...
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
2500 - Toxic substances properly identified,...
Plumbing properly sized, installed,...
Food-contact surfaces maintained, clean, sanitized
Proper hot holding temperatures (less than 130 degrees F )
Adequate handwashing facilities
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Plumbing properly sized, installed,...
Posting of permit; mobile establishment name...
Toxic substances properly identified,...
Adequate handwashing facilities
Plumbing properly sized, installed,...
Non-food contact surfaces maintained and clean
Food-contact surfaces maintained, clean, sanitized
Adequate handwashing facilities
Proper hot holding temperatures (less than 130 degrees F )
Wiping cloths properly used, stored
Plumbing properly sized, installed,...
Food-contact surfaces maintained, clean, sanitized
Potential food contamination prevented during ...
Toxic substances properly identified,...
Adequate handwashing facilities
PIC certified by accredited program...
Food Worker Cards current for all food...
Wiping cloths properly used, stored
Proper thawing methods used
Food in good condition, safe and unadulterat...
Food Worker Cards current for all food...
4700 - Garbage, refuse properly disposed; facilities...
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3900 - Single use and single service articles properly...
3100 - Proper labeling, signage
5000 - Posting of permit; mobile establishment name...
3100 - Proper labeling, signage
0400 - Hands washed as required
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
Food Worker Cards current for all food...
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
4600 - Toilet facilities properly constructed, supplied, cleaned
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored, proper sanitizer
3900 - Single use and single service articles properly...
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0400 - Hands washed as required
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
4400 - Plumbing properly sized, installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
5000 - Posting of permit; mobile establishment name...
3400 - Wiping cloths properly used, stored, proper sanitizer
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food workers; new food workers trained
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
5000 - Posting of permit; mobile establishment name...
0600 - Adequate handwashing facilities
0900 - Proper washing of fruits and vegetables
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4900 - Adequate ventilation; lighting; designated area...
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
3400 - Wiping cloths properly used, stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0100 - PIC certified by accredited program...
3400 - Wiping cloths properly used, stored
2900 - Adequate equipment for temperature control
2200 - Accurate thermometer provided and used ...
0200 - Food Worker Cards current for all food...
3900 - Single use and single service articles properly...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
3100 - Proper labeling, signage
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
2200 - Accurate thermometer provided and used ...
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2200 - Accurate thermometer provided and used ...
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3100 - Proper labeling, signage
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
Food-contact surfaces maintained, clean, sanitized
Toxic substances properly identified,...
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Accurate thermometer provided and used ...
Food Worker Cards current for all food...
Food Worker Cards current for all food...
Accurate thermometer provided and used ...
Physical facilities properly installed,...
Wiping cloths properly used, stored
Food Worker Cards current for all food...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Toxic substances properly identified,...
Accurate thermometer provided and used ...
Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
0200 - Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4100 - Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Utensils, equipment, linens properly stored,...
Food-contact surfaces maintained, clean, sanitized
In-use utensils properly stored
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Proper Consumer Advisory posted for raw ...
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
Raw meats below and away from RTE food
Potential food contamination prevented during ...
Food Worker Cards current for all food...
Food-contact surfaces maintained, clean, sanitized
Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
1600 - Proper cooling procedure
3000 - Proper thawing methods used
5000 - Posting of permit; mobile establishment name...
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2200 - Accurate thermometer provided and used ...
3000 - Proper thawing methods used
3900 - Single use and single service articles properly...
5000 - Posting of permit; mobile establishment name...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
3700 - In-use utensils properly stored
0600 - Adequate handwashing facilities
1710 - Proper hot holding temperatures (less than130 degrees)
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
3100 - Proper labeling, signage
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Raw meats below and away from RTE food
1500 - Proper handling of pooled eggs
1600 - Proper cooling procedure
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
3100 - Proper labeling, signage
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4500 - Sewage, waste water properly disposed
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
4800 - Physical facilities properly installed,...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
2300 - Proper Consumer Advisory posted for raw ...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
4000 - Food and non-food surfaces properly used and...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than130 degrees)
0400 - Hands washed as required
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3700 - In-use utensils properly stored
2900 - Adequate equipment for temperature control
3200 - Insects, rodents, animals not present; entrance controlled.
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
3700 - In-use utensils properly stored
1400 - Raw meats below and away from ready to eat food; species separated
2200 - Accurate thermometer provided and used ...
2000 - Proper reheating procedures for hot holding
1600 - Proper cooling procedure
4900 - Adequate ventilation; lighting; designated area...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during ...
4300 - Non-food contact surfaces maintained and clean
1000 - Food in good condition, safe and unadulterat...
Toxic substances properly identified,...
Potential food contamination prevented during ...
Food-contact surfaces maintained, clean, sanitized
Physical facilities properly installed,...
Non-food contact surfaces maintained and clean
Wiping cloths properly used, stored
Adequate equipment for temperature control
Food Worker Cards current for all food...
Toxic substances properly identified,...
Adequate handwashing facilities
Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0600 - Adequate handwashing facilities
0400 - Hands washed as required
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
2500 - Toxic substances properly identified,...
3700 - In-use utensils properly stored
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0200 - Food Worker Cards current for all food...
4100 - Warewashing facilities properly installed,...
0500 - Proper methods used to prevent bare hand...
0100 - PIC certified by accredited program...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored
Potential food contamination prevented during ...
Proper cold holding temperatures (greater than  45 degrees F)
Food Worker Cards current for all food...
Adequate handwashing facilities
Food Worker Cards current for all food...
Proper methods used to prevent bare hand...
Food Worker Cards current for all food...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3900 - Single use and single service articles properly...
3600 - Proper eating, tasting, drinking, or tobacco use
3400 - Wiping cloths properly used, stored, proper sanitizer
2900 - Adequate equipment for temperature control
4400 - Plumbing properly sized, installed,...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
0200 - Food Worker Cards current for all food workers; new food workers trained
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3000 - Proper thawing methods used
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
1900 - No room temperature storage; proper use of time...
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
3100 - Proper labeling, signage
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4800 - Physical facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4800 - Physical facilities properly installed,...
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
4900 - Adequate ventilation; lighting; designated area...
0600 - Adequate handwashing facilities
0200 - Food Worker Cards current for all food...
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
1720 - Proper hot holding temperatures; between 130 degrees F...
0200 - Food Worker Cards current for all food...
3000 - Proper thawing methods used
4900 - Adequate ventilation; lighting; designated area...
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
1000 - Food in good condition, safe and unadulterat...
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
1710 - Proper hot holding temperatures (less than 130 degrees F )
Potential food contamination prevented during ...
Garbage, refuse properly disposed; facilities...
Wiping cloths properly used, stored
Adequate handwashing facilities
Physical facilities properly installed,...
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Toilet facilities properly constructed, supplil...
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Warewashing facilities properly installed,...
Non-food contact surfaces maintained and clean
Potential food contamination prevented during ...
Adequate ventilation; lighting; designated area...
Physical facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
Proper methods used to prevent bare hand...
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
2300 - Proper Consumer Advisory posted for raw ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
3100 - Proper labeling, signage
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
2000 - Proper reheating procedures for hot holding
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
0200 - Food Worker Cards current for all food...
2900 - Adequate equipment for temperature control
3300 - Potential food contamination prevented during ...
1720 - Proper hot holding temperatures; between 130 degrees F...
4400 - Plumbing properly sized, installed,...
1710 - Proper hot holding temperatures (less than130 degrees)
1600 - Proper cooling procedure
0400 - Hands washed as required
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2300 - Proper Consumer Advisory posted for raw ...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
1710 - Proper hot holding temperatures (less than130 degrees)
2300 - Proper Consumer Advisory posted for raw ...
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1600 - Proper cooling procedure
0200 - Food Worker Cards current for all food workers; new food workers trained
1710 - Proper hot holding temperatures (less than130 degrees)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4100 - Warewashing facilities properly installed,...
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0200 - Food Worker Cards current for all food workers; new food workers trained
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1710 - Proper hot holding temperatures (less than 130 degrees F )
2500 - Toxic substances properly identified,...
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
3300 - Potential food contamination prevented during ...
1900 - No room temperature storage; proper use of time...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
0500 - Proper methods used to prevent bare hand...
2000 - Proper reheating procedures for hot holding
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
2500 - Toxic substances properly identified,...
3300 - Potential food contamination prevented during ...
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
Warewashing facilities properly installed,...
Proper cooling procedure
Variance obtained for specialized processing ...
Proper cold holding temperatures (greater than  45 degrees F)
In-use utensils properly stored
Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Adequate handwashing facilities
Proper eating, tasting, drinking, or tobacco use
Warewashing facilities properly installed,...
Proper Consumer Advisory posted for raw ...
Proper methods used to prevent bare hand...
Warewashing facilities properly installed,...
Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
1600 - Proper cooling procedure
4100 - Warewashing facilities properly installed,...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0500 - Proper methods used to prevent bare hand...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food...
0400 - Hands washed as required
1200 - Proper shellfish identification; proper parasit...
0200 - Food Worker Cards current for all food...
1720 - Proper hot holding temperatures; between 130 degrees F...
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
Wiping cloths properly used, stored
Accurate thermometer provided and used ...
Warewashing facilities properly installed,...
Warewashing facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1710 - Proper hot holding temperatures (less than130 degrees)
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
0600 - Adequate handwashing facilities
Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
4100 - Warewashing facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored
4100 - Warewashing facilities properly installed,...
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
3400 - Wiping cloths properly used, stored
Warewashing facilities properly installed,...
1400 - Raw meats below and away from ready to eat food; species separated
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1600 - Proper cooling procedure
0600 - Adequate handwashing facilities
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2500 - Toxic substances properly identified,...
2200 - Accurate thermometer provided and used ...
1600 - Proper cooling procedure
1800 - Proper cooking time and temperature; proper use of non-continuous cooking
2000 - Proper reheating procedures for hot holding
0200 - Food Worker Cards current for all food workers; new food workers trained
0100 - PIC certified by accredited program or compliance with code, or correct answers
4400 - Plumbing properly sized, installed,...
0200 - Food Worker Cards current for all food workers; new food workers trained
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
0600 - Adequate handwashing facilities
2900 - Adequate equipment for temperature control
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
5000 - Posting of permit; mobile establishment name...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
3800 - Utensils, equipment, linens properly stored,...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0600 - Adequate handwashing facilities
3400 - Wiping cloths properly used, stored
0100 - PIC certified by accredited program...
0200 - Food Worker Cards current for all food...
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
1400 - Raw meats below and away from ready to eat food; species separated
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
4300 - Non-food contact surfaces maintained and clean
3700 - In-use utensils properly stored
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from RTE food
Food-contact surfaces maintained, clean, sanitized
Non-food contact surfaces maintained and clean
Toxic substances properly identified,...
Warewashing facilities properly installed,...
Plumbing properly sized, installed,...
Adequate equipment for temperature control
Proper reheating procedures for hot holding
Proper Consumer Advisory posted for raw ...
3400 - Wiping cloths properly used, stored, proper sanitizer
4000 - Food and non-food surfaces properly used and...
3600 - Proper eating, tasting, drinking, or tobacco use
4200 - Food-contact surfaces maintained, clean, sanitized
4300 - Non-food contact surfaces maintained and clean
2300 - Proper Consumer Advisory posted for raw ...
0400 - Hands washed as required
1600 - Proper cooling procedure
1300 - Food contact surfaces and utensils used for raw meat thoroughly cleaned and sanitized.  no ..
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3700 - In-use utensils properly stored
4000 - Food and non-food surfaces properly used and...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during ...
4100 - Warewashing facilities properly installed,...
1720 - Proper hot holding temperatures; between 130 degrees F...
4800 - Physical facilities properly installed,...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4400 - Plumbing properly sized, installed,...
2700 - Variance obtained for specialized processing ...
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
3700 - In-use utensils properly stored
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0200 - Food Worker Cards current for all food workers; new food workers trained
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellfish identification; proper parasit...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3800 - Utensils, equipment, linens properly stored,...
4900 - Adequate ventilation; lighting; designated area...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4400 - Plumbing properly sized, installed,...
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4400 - Plumbing properly sized, installed,...
4400 - Plumbing properly sized, installed,...
5000 - Posting of permit; mobile establishment name...
4000 - Food and non-food surfaces properly used and...
0200 - Food Worker Cards current for all food workers; new food workers trained
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4200 - Food-contact surfaces maintained, clean, sanitized
0200 - Food Worker Cards current for all food workers; new food workers trained
5000 - Posting of permit; mobile establishment name...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2300 - Proper Consumer Advisory posted for raw ...
0200 - Food Worker Cards current for all food workers; new food workers trained
1600 - Proper cooling procedure
3400 - Wiping cloths properly used, stored
2200 - Accurate thermometer provided and used ...
3700 - In-use utensils properly stored
2200 - Accurate thermometer provided and used ...
Proper cold holding temperatures (greater than  45 degrees F)
Food-contact surfaces maintained, clean, sanitized
Proper methods used to prevent bare hand...
Adequate handwashing facilities
In-use utensils properly stored
0900 - Proper washing of fruits and vegetables
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
4700 - Garbage, refuse properly disposed; facilities...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3600 - Proper eating, tasting, drinking, or tobacco use
5000 - Posting of permit; mobile establishment name...
4100 - Warewashing facilities properly installed,...
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
0600 - Adequate handwashing facilities
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance controlled.
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4200 - Food-contact surfaces maintained, clean, sanitized
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
1900 - No room temperature storage; proper use of time...
1400 - Raw meats below and away from ready to eat food; species separated
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
4800 - Physical facilities properly installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
1900 - No room temperature storage; proper use of time...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4800 - Physical facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
4600 - Toilet facilities properly constructed, suppliedà
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during ...
3800 - Utensils, equipment, linens properly stored,...
0400 - Hands washed as required
0600 - Adequate handwashing facilities
0600 - Adequate handwashing facilities
4100 - Warewashing facilities properly installed,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
1500 - Proper handling of pooled eggs
1900 - No room temperature storage; proper use of time...
0200 - Food Worker Cards current for all food workers; new food workers trained
1900 - No room temperature storage; proper use of time...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
1710 - Proper hot holding temperatures (less than130 degrees)
1710 - Proper hot holding temperatures (less than130 degrees)
4500 - Sewage, waste water properly disposed
3200 - Insects, rodents, animals not present; entrance controlled.
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored, proper sanitizer
1400 - Raw meats below and away from ready to eat food; species separated
0200 - Food Worker Cards current for all food workers; new food workers trained
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3200 - Insects, rodents, animals not present; entrance controlled.
4400 - Plumbing properly sized, installed,...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1900 - No room temperature storage; proper use of time...
2200 - Accurate thermometer provided and used ...
4400 - Plumbing properly sized, installed,...
3400 - Wiping cloths properly used, stored, proper sanitizer
4300 - Non-food contact surfaces maintained and clean
3200 - Insects, rodents, animals not present; entrance controlled.
1400 - Raw meats below and away from ready to eat food; species separated
2500 - Toxic substances properly identified,...
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3200 - Insects, rodents, animals not present; entrance controlled.
1500 - Proper handling of pooled eggs
4400 - Plumbing properly sized, installed,...
4300 - Non-food contact surfaces maintained and clean
1600 - Proper cooling procedure
4800 - Physical facilities properly installed,...
4900 - Adequate ventilation; lighting; designated area...
2500 - Toxic substances properly identified,...
0400 - Hands washed as required
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
4100 - Warewashing facilities properly installed,...
2900 - Adequate equipment for temperature control
1200 - Proper shellfish identification; proper parasit...
2900 - Adequate equipment for temperature control
4100 - Warewashing facilities properly installed,...
1400 - Raw meats below and away from RTE food
3300 - Potential food contamination prevented during ...
2900 - Adequate equipment for temperature control
3700 - In-use utensils properly stored
3400 - Wiping cloths properly used, stored
1400 - Raw meats below and away from RTE food
1500 - Proper handling of pooled eggs
2500 - Toxic substances properly identified,...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3200 - Insects, rodents, animals not present; entrance...
4900 - Adequate ventilation; lighting; designated area...
4900 - Adequate ventilation; lighting; designated area...
3200 - Insects, rodents, animals not present; entrance...
4000 - Food and non-food surfaces properly used and...
3200 - Insects, rodents, animals not present; entrance...
4800 - Physical facilities properly installed,...
4100 - Warewashing facilities properly installed,...
4300 - Non-food contact surfaces maintained and clean
4400 - Plumbing properly sized, installed,...
3000 - Proper thawing methods used
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2200 - Accurate thermometer provided and used ...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3000 - Proper thawing methods used
4300 - Non-food contact surfaces maintained and clean
2110 - Proper cold holding temperatures (greater than  45 degrees F)
0600 - Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
0400 - Hands washed as required
4500 - Sewage, waste water properly disposed
3400 - Wiping cloths properly used, stored, proper sanitizer
3600 - Proper eating, tasting, drinking, or tobacco use
1900 - No room temperature storage; proper use of time...
2110 - Proper cold holding temperatures (greater than  45 degrees F)
1500 - Proper handling of pooled eggs
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
1600 - Proper cooling procedure
2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
1200 - Proper shellstock ID; wild mushroom ID;  parasite destruction procedures for fish
2500 - Toxic substances properly identified,...
3400 - Wiping cloths properly used, stored, proper sanitizer
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
1900 - No room temperature storage; proper use of time...
4100 - Warewashing facilities properly installed,...
0600 - Adequate handwashing facilities
1600 - Proper cooling procedure
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1400 - Raw meats below and away from ready to eat food; species separated
3400 - Wiping cloths properly used, stored, proper sanitizer
1600 - Proper cooling procedure
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4300 - Non-food contact surfaces maintained and clean
3400 - Wiping cloths properly used, stored
Proper cold holding temperatures (greater than  45 degrees F)
Potential food contamination prevented during ...
Accurate thermometer provided and used ...
Adequate handwashing facilities
4200 - Food-contact surfaces maintained, clean, sanitized
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
2200 - Accurate thermometer provided and used ...
1900 - No room temperature storage; proper use of time...
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
1900 - No room temperature storage; proper use of time...
0600 - Adequate handwashing facilities
0400 - Hands washed as required
3400 - Wiping cloths properly used, stored, proper sanitizer
2110 - Proper cold holding temperatures (greater than  45 degrees F)
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
2900 - Adequate equipment for temperature control
2200 - Accurate thermometer provided and used ...
2900 - Adequate equipment for temperature control
3400 - Wiping cloths properly used, stored, proper sanitizer
3300 - Potential food contamination prevented during delivery,  preparation, storage, display
3400 - Wiping cloths properly used, stored, proper sanitizer
1000 - Food in good condition, safe and unadulterat...
3300 - Potential food contamination prevented during ...
2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
4400 - Plumbing properly sized, installed,...
2600 - Compliance with risk control plans, variances,...
3300 - Potential food contamination prevented during ...
2600 - Compliance with risk control plans, variances,...
Hands washed as required
Potential food contamination prevented during ...
Adequate equipment for temperature control
Proper cold holding temperatures ( 42 degrees F to 45 degrees F)
2110 - Proper cold holding temperatures (greater than  45 degrees F)
4200 - Food-contact surfaces maintained, clean, sanitized
3300 - Potential food contamination prevented during delivery,  preparation, storage, display