|
10/09/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
05/01/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- In-use utensils
|
04/20/2015 | Complete (Food) | 84 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
|
11/10/2014 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- In-use utensils
|
11/10/2014 | Complete (Food) | 93 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
05/30/2014 | Follow-up (Food) | 96 |
| No violation noted during this evaluation. | 05/30/2014 | Follow-up (Food) | 96 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
05/14/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/12/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Follow-up (Food) | 77 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/21/2013 | Complete (Food) | 77 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
|
06/07/2013 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- In-use utensils
|
06/07/2013 | Complete (Food) | 85 |
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