No violation noted during this evaluation. | 11/19/2015 | VCR |
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
- Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
|
10/21/2015 | Routine |
No violation noted during this evaluation. | 10/22/2014 | Routine |
No violation noted during this evaluation. | 10/31/2013 | Routine |
No violation noted during this evaluation. | 10/25/2012 | VCR |
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Corrected on site
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
Corrected on site
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10/12/2012 | Routine |
No violation noted during this evaluation. | 12/09/2011 | VCR |
No violation noted during this evaluation. | 11/21/2011 | Routine |
No violation noted during this evaluation. | 10/06/2010 | Routine |
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