- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
- Utensils, equip and linens
|
11/12/2015 | Follow-up (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
- Utensils, equip and linens
- Critical: Hands clean and properly washed
|
11/02/2015 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
|
04/24/2015 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Variance obtained for specialized processing methods
- Contamination prevented during food prep, strg, and dsply
|
04/24/2015 | Complete (Food) | 87 |
No violation noted during this evaluation. | 10/20/2014 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
|
10/08/2014 | Complete (Food) | 95 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
04/14/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
|
10/23/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Food properly labeled
- Warewashing facilites, installed, maintaned, used, test strips
|
10/23/2013 | Complete (Food) | 87 |
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 96 |
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