- Contamination prevented during food prep, strg, and dsply
|
12/10/2015 | Follow-up (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
|
12/10/2015 | Complete (Food) | 89 |
- Pasteurized foods used (repeated violation)
|
06/05/2015 | Follow-up (Food) | 99 |
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
|
06/05/2015 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/19/2014 | Complete (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/19/2014 | Complete (Food) | 81 |
No violation noted during this evaluation. | 12/05/2013 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2013 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2013 | Complete (Food) | 90 |
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