- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Improper use and storage of clean, sanitized equipment and utensils
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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07/23/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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08/14/2014 | Inspection | |
No violation noted during this evaluation. | 06/10/2013 | Inspection | |
No violation noted during this evaluation. | 07/26/2012 | Inspection | |
No violation noted during this evaluation. | 05/18/2012 | Re-Inspection | |
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