Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Ready-to-eat food is not properly date-marked, specifically:
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Jul 12, 2011
90
The temperature of the hot water sanitizing rinse entering the manifold at a mechanical warewasher is improper, specifically:
Jan 10, 2012
98
No violation noted during this evaluation.
Jul 25, 2012
100
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
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