- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
09/30/2015 | Complete (Food) | 95 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
04/07/2015 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
|
03/23/2015 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
10/16/2014 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
03/27/2014 | Complete (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
09/30/2013 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
04/29/2013 | Complete (Food) | 90 |
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