- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/23/2015 | Follow-up (Food) | 99 |
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/23/2015 | Complete (Food) | 89 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
04/09/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
03/26/2015 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
|
11/07/2014 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
10/21/2014 | Complete (Food) | 92 |
| No violation noted during this evaluation. | 10/21/2014 | Complaint - Consultation (Food) | |
| No violation noted during this evaluation. | 06/19/2014 | Complaint - Consultation (Food) | |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
04/03/2014 | Follow-up (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
03/25/2014 | Complete (Food) | 79 |
| No violation noted during this evaluation. | 03/25/2014 | Complaint - Consultation (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
|
11/04/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
|
11/04/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
|
11/04/2013 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
|
11/04/2013 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/18/2013 | Complete (Food) | 93 |
| No violation noted during this evaluation. | 06/20/2013 | Complete (Food) | 100 |
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Proper cooling methds used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
05/29/2013 | Complete (Food) | 85 |
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