- Critical: Compliance w/variance, specialized process, and HACCP plan
- Utensils, equip and linens
|
02/12/2016 | Complete (Food) | 99 |
No violation noted during this evaluation. | 08/27/2015 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
04/20/2015 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
08/07/2014 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- In-use utensils
|
07/28/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
02/19/2014 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
08/08/2013 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
|
04/26/2013 | Complete (Food) | 96 |
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