- Critical: Proper date marking and disposition (repeated violation)
- Thermometers provided and accurate
|
08/17/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed (repeated violation)
|
02/06/2015 | Follow-up (Food) | |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/23/2015 | Complete (Food) | 79 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/08/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/04/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/05/2014 | Complete (Food) | 94 |
- 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: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/09/2013 | Follow-up (Food) | 90 |
- 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: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
08/23/2013 | Complete (Food) | 80 |
| No violation noted during this evaluation. | 04/02/2013 | Complete (Food) | 91 |
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