- Critical: Proper date marking and disposition
- Food properly labeled
- Utensils, equip and linens
|
10/05/2015 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
04/30/2015 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Thermometers provided and accurate
- Personal cleanliness
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
12/07/2014 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
06/03/2014 | Complete (Food) | 93 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Personal cleanliness
|
06/20/2013 | Complete (Food) | 94 |
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