- Thermometers provided and accurate
|
12/09/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Thermometers provided and accurate
|
12/09/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
05/29/2015 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
05/29/2015 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2014 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2014 | Complete (Food) | 88 |
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
10/31/2014 | Complete (Food) | 98 |
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