- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
11/06/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- Utensils, equip and linens
- Critical: Hands clean and properly washed
|
11/06/2015 | Complete (Food) | 76 |
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/27/2015 | Complete (Food) | 97 |
No violation noted during this evaluation. | 10/30/2014 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/24/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 92 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 88 |
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