- Thermometers provided and accurate
|
11/30/2015 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
04/14/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/04/2014 | Follow-up (Food) | 91 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/15/2014 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/04/2013 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/04/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- In-use utensils
|
10/23/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 04/08/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 04/04/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 03/20/2013 | Complete (Food) | 81 |
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