- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
|
11/30/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Insects, animals, and rodents not present
|
06/09/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/08/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/29/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/29/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- 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)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
11/20/2013 | Complete (Food) | 89 |
No violation noted during this evaluation. | 04/05/2013 | Follow-up (Food) | 83 |
No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 92 |
No violation noted during this evaluation. | 03/26/2013 | Complete (Food) | 78 |
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