- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/19/2016 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/19/2016 | Complete (Food) | 94 |
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/02/2015 | Complete (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
01/12/2015 | Complete (Food) | 92 |
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
07/08/2014 | Follow-up (Food) | 97 |
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
07/02/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
|
01/03/2014 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
07/19/2013 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- In-use utensils
|
07/08/2013 | Complete (Food) | 86 |
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