No violation noted during this evaluation. | 01/21/2016 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/22/2015 | Complete (Food) | 81 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/22/2015 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/18/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/16/2015 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/22/2014 | Complete (Food) | 81 |
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
04/23/2014 | Follow-up (Food) | 97 |
No violation noted during this evaluation. | 04/23/2014 | Complete (Food) | 84 |
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