Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: Staff was unable to provide Employee health reporting forms.
12/17/2015
Regular
No violation noted during this evaluation.
05/26/2015
Regular
No violation noted during this evaluation.
12/03/2014
Regular
Storage and maintenance of wet and dry wiping cloths Observation:Please store wiping cloths in a mild sanitized solution between uses.
03/06/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
03/19/2013
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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