| No violation noted during this evaluation. | 12/21/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
12/21/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
03/02/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
|
09/16/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Food properly labeled
- In-use utensils
|
09/16/2014 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/03/2014 | Follow-up (Food) | 87 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/03/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/02/2013 | Follow-up (Food) | 83 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/24/2013 | Complete (Food) | 74 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (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: Toxic substances properly identified, stored, used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2013 | Follow-up (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/11/2013 | Complete (Food) | 69 |
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