- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/16/2015 | Complete (Food) | 99 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/26/2015 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/26/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
07/29/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
|
07/24/2014 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
|
03/20/2014 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
|
12/09/2013 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
06/03/2013 | Complete (Food) | 98 |
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