| No violation noted during this evaluation. | 09/28/2015 | Complete (Food) | 100 |
- Management and food employee awareness (repeated violation)
|
01/29/2015 | Complete (Food) | 99 |
- Critical: Handwashing sinks proplery supplied and accessible
|
09/29/2014 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/21/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Thermometers provided and accurate
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
05/13/2014 | Complete (Food) | 71 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2013 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/04/2013 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Variance obtained for specialized processing methods
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/30/2013 | Complete (Food) | 73 |
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