No violation noted during this evaluation. | 01/13/2016 | Follow-up (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
01/13/2016 | Complete (Food) | 93 |
- In-use utensils
- Utensils, equip and linens
|
07/21/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- In-use utensils
- Utensils, equip and linens
|
07/21/2015 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
01/15/2015 | Complete (Food) | 97 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
08/18/2014 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 07/28/2014 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
|
01/21/2014 | Follow-up (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- In-use utensils
|
01/21/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
07/26/2013 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
|
07/16/2013 | Complete (Food) | 83 |
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