- Contamination prevented during food prep, strg, and dsply
|
09/23/2015 | Complete (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/05/2015 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/05/2015 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/14/2014 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
01/10/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
01/10/2014 | Complete (Food) | 89 |
No violation noted during this evaluation. | 09/26/2013 | Complete (Food) | 100 |
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