- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/31/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/26/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
09/26/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
|
05/16/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/29/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/18/2013 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
|
05/09/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
|
05/09/2013 | Complete (Food) | 90 |
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