- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
02/23/2016 | Complete (Food) | 73 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
08/14/2015 | Follow-up (Food) | 93 |
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
08/14/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
03/17/2015 | Complete (Food) | 93 |
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