- Contamination prevented during food prep, strg, and dsply
|
09/11/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/11/2015 | Complete (Food) | 92 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Follow-up (Food) | 98 |
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/04/2014 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/04/2014 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Gloves used properly
|
04/17/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Gloves used properly
|
04/08/2014 | Complete (Food) | 87 |
- Plant food properly cooked for hot holding
|
11/14/2013 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
|
11/04/2013 | Complete (Food) | 79 |
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