- Personal cleanliness
- Utensils, equip and linens
|
10/09/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Personal cleanliness
- Utensils, equip and linens
|
10/09/2015 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/04/2015 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Proper cooling methds used
- Food properly labeled
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/23/2015 | Follow-up (Food) | 74 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Food properly labeled
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/02/2015 | Complete (Food) | 74 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Food properly labeled
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/02/2015 | Complete (Food) | 74 |
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