- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
10/28/2015 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
03/25/2015 | Follow-up (Food) | 98 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
|
03/25/2015 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
09/23/2014 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
04/04/2014 | Follow-up (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Hands clean and properly washed
|
04/04/2014 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
11/06/2013 | Complete (Food) | 93 |
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