- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/11/2016 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/11/2016 | Complete (Food) | 89 |
| No violation noted during this evaluation. | 07/29/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Warewashing facilites, installed, maintaned, used, test strips
|
07/22/2015 | Complete (Food) | 83 |
| No violation noted during this evaluation. | 01/14/2015 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/14/2015 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/14/2015 | Complete (Food) | 80 |
- Critical: Food received at proper temperature (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)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/17/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (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)
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/08/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/13/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2013 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2013 | Complete (Food) | 86 |
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