- Contamination prevented during food prep, strg, and dsply
|
12/21/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Contamination prevented during food prep, strg, and dsply
|
12/21/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
04/23/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
|
10/28/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
- Pasteurized eggs used where required
|
10/28/2014 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
05/06/2014 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
|
05/06/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2013 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/10/2013 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/10/2013 | Complete (Food) | 90 |
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