- Food properly labeled
- Single-use/single-service articles
|
08/28/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
|
01/14/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/24/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/08/2014 | Complete (Food) | 94 |
- 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)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/16/2013 | Complete (Food) | 86 |
- 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: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Complete (Food) | 84 |
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