- Wiping cloths
- Utensils, equip and linens
|
07/20/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Wiping cloths
- Utensils, equip and linens
|
07/20/2015 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
|
01/12/2015 | Complete (Food) | 95 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
07/09/2014 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
01/22/2014 | Complete (Food) | 95 |
- 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
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
|
07/15/2013 | Follow-up (Food) | 93 |
- 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
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
07/15/2013 | Complete (Food) | 88 |
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