- Food properly labeled
- Wiping cloths
|
09/28/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Food properly labeled
- Wiping cloths
|
09/28/2015 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/08/2015 | Follow-up (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/20/2015 | Complete (Food) | 93 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/07/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/17/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
03/12/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
|
08/22/2013 | Complete (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
|
08/22/2013 | Complete (Food) | 92 |
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