- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/12/2015 | Complete (Food) | 99 |
- Plant food properly cooked for hot holding
|
04/21/2015 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/15/2014 | Follow-up (Food) | |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/16/2014 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/04/2014 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
08/21/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 03/07/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 03/07/2013 | Complete (Food) | 89 |
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