- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
|
12/17/2015 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
|
12/17/2015 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/13/2015 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/13/2015 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Complete (Food) | 89 |
No violation noted during this evaluation. | 06/23/2014 | Complete (Food) | 97 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
|
06/23/2014 | Complete (Food) | 97 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
09/12/2013 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Food properly labeled
|
08/30/2013 | Complete (Food) | 93 |
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