- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
01/14/2016 | Complete (Food) | 97 |
- Critical: Proper hot holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/21/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/16/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/11/2015 | Complete (Food) | 85 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
12/29/2014 | Complete (Food) | 95 |
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