- Thermometers provided and accurate
|
12/10/2015 | Complete (Food) | 99 |
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/17/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/17/2015 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
10/07/2014 | Complete (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Food properly labeled
- In-use utensils
|
09/16/2014 | Complete (Food) | 77 |
- Critical: Handwashing sinks proplery supplied and accessible
|
04/29/2014 | Follow-up (Food) | 98 |
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
04/29/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
09/30/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Critical: Hands clean and properly washed
|
09/17/2013 | Complete (Food) | 77 |
No violation noted during this evaluation. | 03/01/2013 | Follow-up (Food) | 95 |
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