- Proper cooling methds used
- Approved thawing methods used
- Wiping cloths
|
11/30/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Proper cooling methds used
- Approved thawing methods used
- Wiping cloths
|
11/17/2015 | Complete (Food) | 86 |
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/01/2015 | Follow-up (Food) | 97 |
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2015 | Complete (Food) | 83 |
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/16/2014 | Follow-up (Food) | 96 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food properly labeled
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/29/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/31/2013 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/18/2013 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized eggs used where required
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/18/2013 | Complete (Food) | 80 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Follow-up (Food) | 90 |
| No violation noted during this evaluation. | 03/15/2013 | Complete (Food) | 80 |
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