- Food properly labeled
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/09/2015 | Follow-up (Food) | 97 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cooling time and temperature
- Food properly labeled
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/09/2015 | Complete (Food) | 80 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
04/07/2015 | Follow-up (Food) | 99 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Variance obtained for specialized processing methods
|
03/26/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
|
09/24/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
09/24/2014 | Complete (Food) | 82 |
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
03/24/2014 | Follow-up (Food) | 93 |
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
03/24/2014 | Complete (Food) | 84 |
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