- Single-use/single-service articles
|
10/09/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Single-use/single-service articles
|
09/15/2015 | Complete (Food) | 90 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
|
05/12/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
05/12/2015 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
|
08/28/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Plant food properly cooked for hot holding
|
01/15/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
10/22/2013 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
04/22/2013 | Complete (Food) | 96 |
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