No violation noted during this evaluation. | 09/18/2015 | Follow-up (Food) | 99 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/17/2015 | Complete (Food) | 97 |
- Critical: Handwashing sinks proplery supplied and accessible
|
04/08/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 09/29/2014 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
|
03/12/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
|
03/12/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Plant food properly cooked for hot holding
|
10/11/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Plant food properly cooked for hot holding
|
10/04/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
|
04/16/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Insects, animals, and rodents not present
|
04/15/2013 | Complete (Food) | 90 |
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