- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
02/05/2016 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
02/05/2016 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
04/08/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
11/07/2014 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- In-use utensils
|
11/07/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
06/03/2014 | Follow-up (Food) | 965 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
|
05/13/2014 | Complete (Food) | 90 |
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