|
12/23/2015 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Wiping cloths
|
05/12/2015 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Personal cleanliness
- Wiping cloths
|
12/01/2014 | Follow-up (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion (repeated violation)
- Personal cleanliness
- Wiping cloths
|
12/01/2014 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
|
05/15/2014 | Follow-up (Food) | 93 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
|
05/15/2014 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
12/13/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
12/13/2013 | Complete (Food) | 91 |
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