- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
|
02/17/2016 | Complete (Food) | 88 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
09/01/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
09/01/2015 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
03/31/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
03/19/2015 | Complete (Food) | 83 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/24/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible
|
10/14/2014 | Complete (Food) | 91 |
No violation noted during this evaluation. | 06/03/2014 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
|
06/03/2014 | Complete (Food) | 95 |
No violation noted during this evaluation. | 12/06/2013 | Complete (Food) | 100 |
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