- Approved thaw methods; Active coll containers stored
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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10/6/2015 |
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
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9/3/2015 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
5/5/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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1/28/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Wiping cloths: properly used & stored; Sponges prohibited
|
10/30/2014 |
- Food & non-food contact surfaces cleanable, design
|
10/21/2014 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
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7/16/2014 |
- Personnel: clean, jewelry, hair restraints, FH Permits
- Wiping cloths: properly used & stored; Sponges prohibited
|
1/21/2014 |
No violation noted during this evaluation. | 10/17/2013 |
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
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7/23/2013 |
- Food & non-food contact surfaces cleanable, design
|
4/5/2013 |
- Food & non-food contact surfaces cleanable, design
|
1/10/2013 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
10/16/2012 |
- Food & non-food contact surfaces cleanable, design
|
7/11/2012 |
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
|
5/22/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
|
2/15/2012 |
- Hot holding temps; received at proper temp
|
12/5/2011 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
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8/15/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
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5/4/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
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3/15/2011 |
No violation noted during this evaluation. | 12/13/2010 |
- Critical: Hot Hold (140 F)/Time Control
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9/9/2010 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food-contact surfaces of equipment and utensils clean.
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4/28/2010 |
No violation noted during this evaluation. | 8/21/2009 |
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