| No violation noted during this evaluation. | 12/11/2015 | Complete (Food) | 100 |
| No violation noted during this evaluation. | 12/11/2015 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records
|
03/09/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
03/09/2015 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
08/08/2014 | Follow-up (Food) | 98 |
| No violation noted during this evaluation. | 07/23/2014 | Complete (Food) | 100 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
|
07/23/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- 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 (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/25/2014 | Follow-up (Food) | 88 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
|
03/11/2014 | Complete (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- 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
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
03/11/2014 | Complete (Food) | 79 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/03/2013 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
10/03/2013 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
10/03/2013 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- 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
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Follow-up (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Complete (Food) | 74 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
06/25/2013 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
06/25/2013 | Complete (Food) | 90 |
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