- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
02/15/2016 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: Food obtained from approved source
|
02/11/2016 | Complete (Food) | 84 |
|
08/25/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/25/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/21/2015 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
07/29/2014 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
02/04/2014 | Complete (Food) | 93 |
- Plant food properly cooked for hot holding
|
08/01/2013 | Complete (Food) | 98 |
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