- Utensils, equip and linens
- Single-use/single-service articles
|
11/30/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 03/25/2015 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 03/25/2015 | Complete (Food) | 95 |
No violation noted during this evaluation. | 03/25/2015 | Complete (Food) | 95 |
- Critical: Proper use of restriction and exclusion
|
03/25/2015 | Complete (Food) | 95 |
No violation noted during this evaluation. | 11/24/2014 | Follow-up (Food) | 100 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
|
10/07/2014 | Complete (Food) | 91 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/01/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/01/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
12/05/2013 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
|
11/07/2013 | Complete (Food) | 87 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
|
11/07/2013 | Follow-up (Food) | 87 |
- Critical: Proper reheating procedures for hot holding
|
04/18/2013 | Follow-up (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
|
04/18/2013 | Complete (Food) | 94 |
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