- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
01/15/2016 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/31/2015 | Complete (Food) | 79 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/30/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (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)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
03/28/2014 | Follow-up (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- 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
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- In-use utensils
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
03/12/2014 | Complete (Food) | 75 |
| No violation noted during this evaluation. | 10/09/2013 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
09/19/2013 | Complete (Food) | 89 |
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