- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/20/2015 | Follow-up (Food) | 96 |
- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/20/2015 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/20/2015 | Complete (Food) | 94 |
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/01/2014 | Follow-up (Food) | 95 |
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/01/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/21/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/21/2014 | Complete (Food) | 85 |
- 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 (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
|
10/25/2013 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (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
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
08/07/2013 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- 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
|
04/19/2013 | Complete (Food) | 89 |
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