- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
|
09/14/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Insects, animals, and rodents not present
- In-use utensils
|
07/01/2015 | Complete (Food) | 95 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2015 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
|
05/07/2015 | Complete (Food) | 80 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
11/24/2014 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
|
11/14/2014 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth
|
05/21/2014 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
05/21/2014 | Complete (Food) | 77 |
| No violation noted during this evaluation. | 11/20/2013 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- 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: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/20/2013 | Complete (Food) | 81 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/02/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2013 | Complete (Food) | 77 |
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