| No violation noted during this evaluation. | 02/02/2016 | Follow-up (Food) | 98 |
- Critical: Proper date marking and disposition
|
02/02/2016 | Complete (Food) | 93 |
- Thermometers provided and accurate
|
11/03/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: No discharge from eyes, nose, and mouth
|
01/28/2015 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Personal cleanliness
|
09/12/2014 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (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
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/05/2014 | Complete (Food) | 92 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/22/2013 | Follow-up (Food) | 91 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/22/2013 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
07/05/2013 | Follow-up (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
05/21/2013 | Complete (Food) | 84 |
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