- Single-use/single-service articles
|
12/22/2015 | Complete (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used (repeated violation)
|
04/22/2015 | Follow-up (Food) | 98 |
No violation noted during this evaluation. | 04/22/2015 | Complete (Food) | 88 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
|
11/17/2014 | Complete (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2014 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/13/2013 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/19/2013 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/19/2013 | Complete (Food) | 80 |
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