| No violation noted during this evaluation. | 09/25/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
|
09/25/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
|
04/03/2015 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
04/03/2015 | Complete (Food) | 79 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
10/17/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
- Variance obtained for specialized processing methods
- Food properly labeled
- Personal cleanliness
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
10/05/2014 | Complete (Food) | 65 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
10/06/2013 | Complete (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/06/2013 | Complete (Food) | 69 |
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