- Insects, animals, and rodents not present
- Critical: Food obtained from approved source
|
12/28/2015 | Complete (Food) | 98 |
| No violation noted during this evaluation. | 05/06/2015 | Complete (Food) | 100 |
- Plant food properly cooked for hot holding
|
10/06/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
10/01/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/10/2014 | Follow-up (Food) | 86 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/16/2014 | Complete (Food) | 72 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper cooling time and temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/06/2013 | Complete (Food) | 67 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/01/2013 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/17/2013 | Complete (Food) | 78 |
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