- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/16/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
|
02/02/2015 | Follow-up (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
02/02/2015 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
07/23/2014 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
07/23/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
01/22/2014 | Complete (Food) | 91 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
08/20/2013 | Follow-up (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
08/20/2013 | Complete (Food) | 92 |
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/25/2013 | Follow-up (Food) | 94 |
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2013 | Complete (Food) | 90 |
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