- Critical: Food in good condition, safe, and unadulterated
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
11/13/2015 | Complete (Food) | 98 |
- Critical: Food received at proper temperature
|
05/13/2015 | Complete (Food) | 99 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/13/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/13/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/18/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/18/2014 | Complete (Food) | 91 |
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
10/28/2013 | Complete (Food) | 97 |
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