- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
02/04/2016 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
11/03/2015 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2015 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2015 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/12/2014 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Complete (Food) | 87 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
02/14/2014 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/14/2014 | Complete (Food) | 87 |
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