|
02/22/2016 | Complete (Food) | 98 |
No violation noted during this evaluation. | 07/29/2015 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/29/2015 | Complete (Food) | 94 |
No violation noted during this evaluation. | 07/29/2015 | Follow-up (Food) | |
No violation noted during this evaluation. | 07/29/2015 | Complete (Food) | |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
04/21/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
04/21/2015 | Complete (Food) | 86 |
- 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
- Washing fruits and vegetables
|
10/14/2014 | Complete (Food) | 94 |
- 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: Toxic substances properly identified, stored, used (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/26/2014 | Follow-up (Food) | 89 |
- 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: Toxic substances properly identified, stored, used (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/26/2014 | Complete (Food) | 84 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/03/2013 | Follow-up (Food) | 84 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Food properly labeled
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/03/2013 | Complete (Food) | 75 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/10/2013 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/30/2013 | Complete (Food) | 77 |
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