- Contamination prevented during food prep, strg, and dsply
|
10/23/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
|
10/05/2015 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/08/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/08/2015 | Complete (Food) | 81 |
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2014 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2014 | Complete (Food) | 79 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/26/2013 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible
|
12/26/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
07/30/2013 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
|
06/25/2013 | Complete (Food) | 93 |
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