- Insects, animals, and rodents not present
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/11/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/26/2015 | Complete (Food) | 77 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/16/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Approved thawing methods used
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/03/2015 | Complete (Food) | 77 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
11/08/2014 | Follow-up (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Food properly labeled
- Critical: Hands clean and properly washed
|
10/21/2014 | Complete (Food) | 66 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
04/07/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/31/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
|
10/15/2013 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2013 | Follow-up (Food) | 93 |
| No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 84 |
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