- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
01/15/2016 | Complete (Food) | 96 |
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
09/23/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/13/2015 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/13/2015 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/10/2014 | Follow-up (Food) | 89 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
08/22/2014 | Complete (Food) | 80 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/30/2014 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth
|
09/18/2013 | Complete (Food) | 91 |
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