- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/17/2014 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 07/17/2014 | Complete (Food) | 86 |
No violation noted during this evaluation. | 07/17/2014 | Complete (Food) | 86 |
No violation noted during this evaluation. | 07/17/2014 | Complete (Food) | 86 |
No violation noted during this evaluation. | 07/17/2014 | Complete (Food) | 86 |
No violation noted during this evaluation. | 07/17/2014 | Complete (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2013 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
11/05/2013 | Complete (Food) | 84 |
No violation noted during this evaluation. | 03/25/2013 | Follow-up (Food) | 92 |
No violation noted during this evaluation. | 03/25/2013 | Complete (Food) | 87 |
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