- Critical: Food received at proper temperature
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Complete (Food) | 79 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2014 | Complete (Food) | 85 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
|
05/15/2014 | Complete (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
|
11/11/2013 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
05/23/2013 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
05/06/2013 | Complete (Food) | 91 |
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