- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/19/2015 | Follow-up (Food) | 93 |
- Critical: Food separated and protected
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/10/2015 | Complete (Food) | 89 |
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/13/2015 | Follow-up (Food) | 89 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/01/2015 | Complete (Food) | 68 |
| No violation noted during this evaluation. | 09/16/2015 | Complaint - Consultation (Food) | |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/07/2015 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/06/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods 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)
|
04/22/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
10/28/2013 | Complete (Food) | 87 |
| No violation noted during this evaluation. | 06/18/2013 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
05/01/2013 | Complete (Food) | 89 |
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