|
01/14/2016 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Food properly labeled
|
12/30/2015 | Complete (Food) | 94 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/19/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/09/2015 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2014 | Complete (Food) | 96 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/06/2014 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/06/2014 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/15/2013 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/02/2013 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/18/2013 | Complete (Food) | 90 |
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