Ricky’s Steaks & Buffet Food Service Inspection Report
2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) – hand drying provision (pf) Points: …
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2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) – hand drying provision (pf) Points: …
Read More12A – contamination prevented during food preparation, storage, display 511-6-1.04(4)(u) – food display (p) Points: …
Read More4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …
Read More1-2B – certified food protection manager 511-6-1.03(3)(a) – food safety manager certification (pf) Points: 4 …
Read More2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) – hand drying provision (pf) Points: …
Read More4-1A – food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and …
Read More4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …
Read More16 – toilet/lavatory/bathing facility fixtures and rooms clean and maintained; properly lighted, clearly marked, proper …
Read More6-1A – proper cold holding temperatures 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p) …
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