- Thermometers provided and accurate
- Food properly labeled
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/20/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper hot holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/20/2015 | Complete (Food) | 86 |
- Critical: No discharge from eyes, nose, and mouth
|
03/26/2015 | Follow-up (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
03/12/2015 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
03/12/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
|
12/08/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2014 | Follow-up (Food) | 76 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2014 | Complete (Food) | |
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