- Protection From Contamination After Receiving - Preventing Contamination from Equipment, Utensils, and Linens - Gloves, Use Limitation (corrected on site)
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
|
02/10/2014 | Routine |
- Numbers and Capacities - Handwashing Facilities - Hand Drying Provision (corrected on site)
|
08/08/2013 | Routine |
| No violation noted during this evaluation. | 02/19/2013 | Followup |
- Sources, Specifications, and Original Containers and Records - Original Containers and Records - Shellstock, Maintaining Identification
|
02/12/2013 | Routine |
| No violation noted during this evaluation. | 08/21/2012 | Followup |
- Plumbing System - Location and Placement - Handwashing Facilities
- Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System
- Design and Construction - Functionality - Vending Machines, Automatic Shutoff
|
08/14/2012 | Routine |
| No violation noted during this evaluation. | 02/20/2012 | Followup |
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Protection from Unapproved Additives (corrected on site)
- Plumbing System - Operation and Maintenance - Water Reservoir of Fogging Devices, Cleaning
|
02/13/2012 | Routine |
- Special Requirements for Highly Susceptible Populations - Additional Safeguards - Pasteurized Foods, Prohibited Reservice, and Prohibited Food
|
08/19/2011 | Routine |
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
- Water - Quantity and Availability - Capacity
- Plumbing System - Operation and Maintenance - System Maintained in Good Repair
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (corrected on site)
|
01/19/2011 | Routine |
| No violation noted during this evaluation. | 06/23/2010 | Followup |
- Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco (corrected on site)
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
- Destruction of Organisms of Public Health Concern - Reheating - Reheating for Hot Holding (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking (corrected on site)
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
- Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils (corrected on site)
- Plumbing System - Location and Placement - Handwashing Facilities
- Operational Supplies and Applications - Storage - Separation (corrected on site)
- Operational Supplies and Applications - Pesticides - Restricted Use Pesticides, Criteria
|
06/15/2010 | Routine |
| No violation noted during this evaluation. | 12/14/2009 | Followup |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
- Protection From Contamination After Receiving - Preventing Contamination from Equipment, Utensils, and Linens - Food Contact with Equipment and Utensils
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Labeling and Identification - Original Containers - Identifying Information, Prominence
|
12/07/2009 | Routine |
- Destruction of Organisms of Public Health Concern - Reheating - Reheating for Hot Holding
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding (corrected on site)
|
06/10/2009 | Followup |
- Destruction of Organisms of Public Health Concern - Reheating - Reheating for Hot Holding (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
|
06/03/2009 | Followup |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding (corrected on site)
- Labeling and Identification - Original Containers - Identifying Information, Prominence (corrected on site)
|
08/05/2008 | Routine |
| No violation noted during this evaluation. | 08/02/2007 | Routine |
Restaurant representatives - add corrected or new information about Seasons Pizza (N025147), 1108-1112 New Road, Elsmere, DE »