- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
12/08/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed (repeated violation)
|
12/08/2015 | Complete (Food) | 88 |
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
06/12/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
06/10/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
|
11/17/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
|
11/17/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
05/05/2014 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
10/21/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 04/08/2013 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 04/02/2013 | Complete (Food) | 81 |
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