- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Personal cleanliness
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/06/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Insects, animals, and rodents not present
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
03/10/2015 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
02/09/2015 | Complete (Food) | 84 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
04/08/2014 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2013 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Complete (Food) | 94 |
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