- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
10/08/2015 | Complete (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
|
05/30/2015 | Complete (Food) | 95 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
09/12/2014 | Complete (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/12/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/17/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/17/2014 | Complete (Food) | 89 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/09/2013 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2013 | Complete (Food) | 85 |
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