- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
10/15/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
|
06/02/2015 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Thermometers provided and accurate
|
12/18/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
|
12/18/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- Thermometers provided and accurate
|
06/12/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
|
06/12/2014 | Complete (Food) | 90 |
- Approved thawing methods used
- Thermometers provided and accurate
|
12/11/2013 | Follow-up (Food) | 97 |
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
|
12/11/2013 | Complete (Food) | 92 |
- 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)
|
06/05/2013 | Complete (Food) | 95 |
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