| No violation noted during this evaluation. | 02/16/2016 | Complaint - Consultation (Food) | |
| No violation noted during this evaluation. | 12/15/2015 | Complete (Food) | 100 |
| No violation noted during this evaluation. | 05/15/2015 | Complete (Food) | 100 |
| No violation noted during this evaluation. | 11/04/2014 | Complete (Food) | 100 |
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
04/15/2014 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooling time and temperature
- 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
- Critical: Food additives: approved and properly used (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)
|
05/31/2013 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooling time and temperature
- 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
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/31/2013 | Complete (Food) | 73 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- 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 (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/24/2013 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Food properly labeled
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2013 | Complete (Food) | 64 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Food properly labeled
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2013 | Complete (Food) | 64 |
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