- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
|
09/04/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
|
09/03/2015 | Complete (Food) | 80 |
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2015 | Follow-up (Food) | 97 |
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/07/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
11/10/2014 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
11/10/2014 | Complete (Food) | 85 |
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/19/2014 | Follow-up (Food) | 96 |
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Washing fruits and vegetables
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/30/2014 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/01/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2013 | Complete (Food) | 67 |
| No violation noted during this evaluation. | 04/04/2013 | Follow-up (Food) | 93 |
| No violation noted during this evaluation. | 03/25/2013 | Complete (Food) | 83 |
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