- Utensils, equip and linens
|
10/23/2015 | Complete (Food) | 99 |
- Critical: Proper cold holding temperatures
- Utensils, equip and linens
|
10/23/2015 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
|
03/17/2015 | Complete (Food) | 97 |
- Pasteurized foods used (repeated violation)
|
10/03/2014 | Complete (Food) | 99 |
- Critical: Food received at proper temperature
- 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)
|
01/21/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- 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)
- Variance obtained for specialized processing methods
|
01/21/2014 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
08/30/2013 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
- Critical: Handwashing sinks proplery supplied and accessible
|
08/30/2013 | Complete (Food) | 87 |
No violation noted during this evaluation. | 04/04/2013 | Follow-up (Food) | 89 |
No violation noted during this evaluation. | 04/04/2013 | Complete (Food) | 84 |
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