- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
12/08/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
|
03/19/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
|
03/19/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
|
12/23/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Proper cooling methds used
|
12/08/2014 | Complete (Food) | 93 |
- Plant food properly cooked for hot holding
|
05/29/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
|
05/16/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
|
12/11/2013 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
12/11/2013 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
|
06/05/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Food properly labeled
|
05/22/2013 | Complete (Food) | 85 |
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