- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
12/03/2015 | Follow-up (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
12/03/2015 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/26/2015 | Follow-up (Food) | 92 |
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/26/2015 | Complete (Food) | 87 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Food properly labeled
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2014 | Complete (Food) | 86 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2014 | Complete (Food) | 92 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2013 | Complete (Food) | 94 |
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