- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
11/20/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
11/20/2015 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/20/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
07/09/2014 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/21/2014 | Follow-up (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/21/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
08/07/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
08/07/2013 | Complete (Food) | 83 |
No violation noted during this evaluation. | 03/22/2013 | Complete (Food) | 95 |
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