No violation noted during this evaluation. | 12/01/2015 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2015 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
|
10/31/2014 | Complete (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
|
06/30/2014 | Follow-up (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
04/25/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/26/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
11/15/2013 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
|
04/26/2013 | Complete (Food) | 94 |
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