| No violation noted during this evaluation. | 12/16/2015 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
|
05/20/2015 | Follow-up (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper use of restriction and exclusion
|
05/20/2015 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/03/2014 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/03/2014 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2013 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
06/10/2013 | Follow-up (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2013 | Complete (Food) | 72 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
06/10/2013 | Complete (Food) | 71 |
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