- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
08/11/2015 | Follow-up (Food) | 98 |
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
08/11/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/03/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
01/22/2015 | Complete (Food) | 80 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
|
11/06/2014 | Follow-up (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
|
07/31/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/14/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/14/2014 | Complete (Food) | 90 |
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
08/07/2013 | Follow-up (Food) | 98 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
|
07/25/2013 | Complete (Food) | 88 |
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