No violation noted during this evaluation. | Sep 24, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Jun 15, 2015 | Routine Inspection/Field Review | 15 | 1 | 1 |
- Physical Facilities Properly Installed, Maintained, Cleaned; Unnecessary Persons Excluded From Establishment
|
Oct 20, 2014 | Routine Inspection/Field Review | 2 | 0 | 1 |
No violation noted during this evaluation. | Jun 12, 2014 | Routine Inspection/Field Review | 0 | 0 | 0 |
No violation noted during this evaluation. | Feb 12, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Nov 22, 2013 | Routine Inspection/Field Review | 0 | 0 | 0 |
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
|
May 21, 2013 | Routine Inspection/Field Review | 20 | 2 | 0 |
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Oct 31, 2012 | Routine Inspection/Field Review | 10 | 1 | 0 |
No violation noted during this evaluation. | May 11, 2012 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Cooling Procedures
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Feb 23, 2012 | Routine Inspection/Field Review | 30 | 1 | 0 |
No violation noted during this evaluation. | Nov 14, 2011 | Routine Inspection/Field Review | 0 | 0 | 0 |
No violation noted during this evaluation. | Apr 11, 2011 | Routine Inspection/Field Review | 0 | 0 | 0 |
No violation noted during this evaluation. | May 19, 2010 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Thawing Methods Used
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Proper Cooling Procedures
|
Feb 09, 2010 | Routine Inspection/Field Review | 43 | 2 | 1 |
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
|
Nov 02, 2009 | Routine Inspection/Field Review | 20 | 2 | 0 |
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