- Approved thawing methods used
- Thermometers provided and accurate
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/23/2015 | Follow-up (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Thermometers provided and accurate
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
06/12/2015 | Follow-up (Food) | 99 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized eggs used where required
|
05/22/2015 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
11/06/2014 | Complete (Food) | 86 |
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