- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
08/03/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/14/2015 | Complete (Food) | 70 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (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)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
02/23/2015 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
02/13/2015 | Complete (Food) | 83 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/20/2014 | Follow-up (Food) | 87 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/16/2014 | Complete (Food) | 77 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Wiping cloths
- Utensils, equip and linens
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
12/18/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
12/09/2013 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/17/2013 | Complete (Food) | 92 |
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