- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
06/30/2015 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
06/30/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2014 | Complete (Food) | 88 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/16/2014 | Follow-up (Food) | 87 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/02/2014 | Complete (Food) | 73 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/02/2014 | Complete (Food) | 73 |
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/23/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/23/2013 | Complete (Food) | 78 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/25/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
04/12/2013 | Complete (Food) | 74 |
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