- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/05/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
04/14/2015 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/23/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
|
06/05/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
11/26/2013 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
|
04/30/2013 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
04/30/2013 | Complete (Food) | 91 |
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