- Wiping cloths
- Single-use/single-service articles
|
02/02/2016 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Thermometers provided and accurate
|
08/17/2015 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/02/2015 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
01/21/2015 | Complete (Food) | 86 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
08/04/2014 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
02/20/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
02/20/2014 | Complete (Food) | 79 |
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