- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Thermometers provided and accurate
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/16/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Thermometers provided and accurate
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
11/16/2015 | Complete (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
|
04/03/2014 | Complete (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
|
10/24/2013 | Complete (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
06/20/2013 | Complete (Food) | 96 |
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