- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed (repeated violation)
- Critical: No bare hand contact w/RTE or approved alternate procedures followed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/26/2015 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Management and food employee awareness (repeated violation)
- Management and food employee awareness (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Approved thawing methods used
- Approved thawing methods used
- Approved thawing methods used
- Approved thawing methods used
- Food properly labeled
- Food properly labeled
- Food properly labeled
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Contamination prevented during food prep, strg, and dsply
- Contamination prevented during food prep, strg, and dsply
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Wiping cloths
- Wiping cloths
- Wiping cloths
- Utensils, equip and linens
- Utensils, equip and linens
- Utensils, equip and linens
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: Hands clean and properly washed
- Critical: Hands clean and properly washed
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Handwashing sinks proplery supplied and accessible
|
10/15/2015 | Complete (Food) | 77 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
05/04/2015 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
|
01/06/2015 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Approved thawing methods used
- Thermometers provided and accurate
|
12/30/2014 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures
|
03/10/2014 | Complete (Food) | 98 |
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible
|
08/23/2013 | Complete (Food) | 94 |
| No violation noted during this evaluation. | 02/28/2013 | Complete (Food) | 92 |
| No violation noted during this evaluation. | 02/25/2013 | Follow-up (Food) | 97 |
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