- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
|
10/19/2015 | Complete (Food) | 99 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used (repeated violation)
|
05/28/2015 | Complete (Food) | 98 |
- Critical: Food additives: approved and properly used
|
12/09/2014 | Complete (Food) | 99 |
- Critical: Food separated and protected
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
02/17/2014 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Insects, animals, and rodents not present
|
12/17/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
|
12/17/2013 | Complete (Food) | 93 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
|
05/28/2013 | Complete (Food) | 93 |
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