- Food properly labeled
- Utensils, equip and linens
|
08/25/2015 | Follow-up (Food) | 93 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- Utensils, equip and linens
|
08/18/2015 | Complete (Food) | 78 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/04/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/17/2014 | Follow-up (Food) | 86 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2014 | Complete (Food) | 71 |
| No violation noted during this evaluation. | 03/06/2014 | Complete (Food) | |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
02/20/2014 | Follow-up (Food) | 90 |
| No violation noted during this evaluation. | 02/06/2014 | Complete (Food) | 70 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/06/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
07/25/2013 | Complete (Food) | 87 |
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