- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/10/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/29/2015 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2015 | Follow-up (Food) | 94 |
| No violation noted during this evaluation. | 04/09/2015 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2014 | Complete (Food) | 86 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/12/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper hot holding temperatures (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)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/20/2014 | Follow-up (Food) | 82 |
- 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 (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/06/2014 | Complete (Food) | 49 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2013 | Complete (Food) | 83 |
| No violation noted during this evaluation. | 03/05/2013 | Follow-up (Food) | 90 |
| No violation noted during this evaluation. | 03/05/2013 | Complete (Food) | 76 |
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