- Single-use/single-service articles
|
12/03/2015 | Follow-up (Food) | 99 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper eating, tasting, drinking, or tabacco use
- Single-use/single-service articles
|
11/12/2015 | Complete (Food) | 84 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
03/24/2015 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
03/24/2015 | Complete (Food) | 85 |
- Critical: Proper date marking and disposition
|
11/25/2014 | Complete (Food) | 99 |
No violation noted during this evaluation. | 03/27/2014 | Follow-up (Food) | 100 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
02/27/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
|
10/10/2013 | Complete (Food) | 99 |
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