- Food properly labeled
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
09/10/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
|
03/19/2015 | Follow-up (Food) | 99 |
- Critical: Food received at proper temperature
- In-use utensils
|
03/19/2015 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Water and ice from approved source
|
10/23/2014 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
|
05/06/2014 | Complete (Food) | 96 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2013 | Complete (Food) | 88 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
04/30/2013 | Follow-up (Food) | 92 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- In-use utensils
|
04/30/2013 | Complete (Food) | 87 |
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