- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
11/09/2015 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
11/09/2015 | Complete (Food) | 79 |
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/27/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
07/22/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/21/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/21/2014 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
07/09/2013 | Complete (Food) | 93 |
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