- Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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May 11, 2015 | Routine Inspection/Field Review | 15 | 2 | 0 |
No violation noted during this evaluation. | Oct 23, 2014 | Return Inspection | 0 | 0 | 0 |
- No Room Temperature Storage; Proper Use Of Time As A Control
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
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Oct 07, 2014 | Routine Inspection/Field Review | 35 | 3 | 0 |
No violation noted during this evaluation. | Jul 22, 2014 | Return Inspection | 0 | 0 | 0 |
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Proper Shellstock Identification; Wild Mushroom Id; Parasite Destruction Procedures For Fish
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- No Room Temperature Storage; Proper Use Of Time As A Control
- Compliance With Risk Control Plans, Variances, Plan Of Operation; Valid Permit; Approved Procedures For Non-Continuous Cooking
- Hands Washed As Required
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Pic Certified By Accredited Program, Or Compliance With Code, Or Correct Answers
- Proper Cooking Time And Temperature; Proper Use Of Non-Continuous Cooking
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Proper Cooling Procedures
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Jul 07, 2014 | Routine Inspection/Field Review | 200 | 12 | 2 |
No violation noted during this evaluation. | May 01, 2014 | Return Inspection | 0 | 0 | 0 |
No violation noted during this evaluation. | Apr 16, 2014 | Return Inspection | 0 | 0 | 0 |
No violation noted during this evaluation. | Apr 15, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
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