No violation noted during this evaluation. | 01/26/2016 | Follow-up (Food) | 97 |
- 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
- Food properly labeled
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
01/21/2016 | Complete (Food) | 80 |
- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
08/03/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
02/05/2015 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
02/05/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
09/19/2014 | Complete (Food) | 98 |
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