- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/12/2015 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/16/2014 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/01/2014 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2014 | Complete (Food) | 73 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
|
11/14/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
|
11/14/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 10/14/2013 | Complete (Food) | 100 |
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