- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
02/19/2016 | Complete (Food) | 71 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
09/29/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed (repeated violation)
|
09/17/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/09/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/24/2015 | Complete (Food) | 87 |
- 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: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/24/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/11/2014 | Complete (Food) | 89 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/06/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
01/22/2014 | Complete (Food) | 93 |
| No violation noted during this evaluation. | 08/26/2013 | Follow-up (Food) | 100 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper use of restriction and exclusion
|
08/26/2013 | Complete (Food) | 90 |
| No violation noted during this evaluation. | 03/28/2013 | Follow-up (Food) | 98 |
| No violation noted during this evaluation. | 03/18/2013 | Complete (Food) | 80 |
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