| No violation noted during this evaluation. | 02/18/2016 | Follow-up (Food) | 98 |
- Single-use/single-service articles
|
02/18/2016 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Single-use/single-service articles
|
01/29/2016 | Complete (Food) | 88 |
| No violation noted during this evaluation. | 01/28/2016 | Complete (Food) | 88 |
| No violation noted during this evaluation. | 07/30/2015 | Follow-up (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used
|
07/30/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth
|
01/13/2015 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- 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 (repeated violation)
- Plant food properly cooked for hot holding
- Gloves used properly
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/07/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- 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 (repeated violation)
- Plant food properly cooked for hot holding
- Gloves used properly
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/07/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/22/2014 | Follow-up (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible
|
01/22/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
09/05/2013 | Follow-up (Food) | 89 |
| No violation noted during this evaluation. | 09/03/2013 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
08/22/2013 | Complete (Food) | 85 |
- 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
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth
|
05/14/2013 | Complete (Food) | 86 |
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