- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/03/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Proper eating, tasting, drinking, or tabacco use
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/03/2015 | Complete (Food) | 83 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
05/14/2015 | Complete (Food) | 97 |
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/24/2014 | Follow-up (Food) | 94 |
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/24/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/19/2014 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/28/2014 | Complete (Food) | 80 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2013 | Follow-up (Food) | 91 |
| No violation noted during this evaluation. | 12/04/2013 | Complete (Food) | 86 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2013 | Complete (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/03/2013 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2013 | Complete (Food) | 80 |
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