- Critical: Proper use of restriction and exclusion
- Critical: Proper use of restriction and exclusion
- Critical: Proper use of restriction and exclusion
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Contamination prevented during food prep, strg, and dsply
- Contamination prevented during food prep, strg, and dsply
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Single-use/single-service articles
- Single-use/single-service articles
- Single-use/single-service articles
|
10/19/2015 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Thermometers provided and accurate
|
01/22/2015 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/16/2014 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/05/2013 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/27/2013 | Complete (Food) | 88 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
06/19/2013 | Complete (Food) | 95 |
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