- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
10/01/2015 | Follow-up (Food) | 97 |
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
10/01/2015 | Complete (Food) | 92 |
No violation noted during this evaluation. | 04/28/2015 | Complete (Food) | 100 |
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/10/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/14/2014 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/14/2014 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2013 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2013 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/25/2013 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
05/09/2013 | Complete (Food) | 96 |
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