- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/25/2015 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/20/2013 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 68 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
05/07/2013 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
|
04/22/2013 | Complete (Food) | 88 |
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