- Insects, animals, and rodents not present
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/16/2016 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
01/29/2016 | Complete (Food) | 72 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
07/20/2015 | Complete (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
|
01/15/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Proper cooling methds used
- Approved thawing methods used
|
01/15/2015 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
08/15/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Critical: Proper date marking and disposition
- Critical: Proper date marking and disposition
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Plant food properly cooked for hot holding
- Plant food properly cooked for hot holding
- Plant food properly cooked for hot holding
- In-use utensils
- In-use utensils
- In-use utensils
- In-use utensils
|
08/15/2014 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
01/15/2014 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
01/15/2014 | Complete (Food) | 83 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/24/2013 | Follow-up (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
07/24/2013 | Complete (Food) | 85 |
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