- Approved thawing methods used
|
12/11/2015 | Complete (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
|
04/20/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: No discharge from eyes, nose, and mouth
|
12/11/2014 | Complete (Food) | 98 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/10/2014 | Follow-up (Food) | 97 |
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/16/2014 | Complete (Food) | 92 |
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/16/2014 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
11/18/2013 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
06/26/2013 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
|
06/24/2013 | Complete (Food) | 90 |
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