Reason for Closure:
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Food contact surface not properly washed, rinsed and sanitized after each use…
Updated:
Regulatory Report
2 years ago • details
2 years ago •reported by user-yjgy8378 • details
2 years ago •reported by user-wrffn566 • details
2 years ago •reported by user-qjxgw626 • details
2 years ago •reported by user-nwqq7217 • details
2 years ago •reported by user-rnjpy533 • details
2 years ago •reported by user-wzwp7731 • details
2 years ago •reported by user-kdckd652 • details
2 years ago •reported by user-rwkh6653 • details
Advanced Filter