- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/01/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Hands clean and properly washed
|
12/01/2015 | Complete (Food) | 87 |
- Critical: Handwashing sinks proplery supplied and accessible
|
06/03/2015 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Handwashing sinks proplery supplied and accessible
|
06/03/2015 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
|
12/08/2014 | Complete (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/07/2014 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/17/2014 | Complete (Food) | 76 |
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2013 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
06/14/2013 | Complete (Food) | 95 |
No violation noted during this evaluation. | 06/11/2013 | Complete (Food) | 100 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/30/2013 | Complete (Food) | 81 |
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