- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/09/2015 | Complete (Food) | 99 |
No violation noted during this evaluation. | 07/06/2015 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/01/2015 | Complete (Food) | 87 |
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
11/17/2014 | Complete (Food) | 96 |
No violation noted during this evaluation. | 04/02/2014 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 04/02/2014 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 04/02/2014 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 04/02/2014 | Follow-up (Food) | 100 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
|
04/02/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Complete (Food) | 93 |
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