- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
01/14/2016 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
01/14/2016 | Complete (Food) | 83 |
- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
|
08/13/2015 | Follow-up (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
|
08/13/2015 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
|
06/10/2015 | Complete (Food) | 98 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
05/27/2014 | Follow-up (Food) | 95 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- In-use utensils
|
05/27/2014 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
12/04/2013 | Complete (Food) | 96 |
No violation noted during this evaluation. | 06/06/2013 | Complete (Food) | 100 |
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