- Wiping cloths
- In-use utensils
- Utensils, equip and linens
|
09/02/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
|
09/02/2015 | Complete (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2015 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
11/17/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/06/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Pasteurized foods used (repeated violation)
- Personal cleanliness
|
12/11/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/23/2013 | Complete (Food) | 91 |
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