- Sanitization of Equipment and Utensils - Frequency - Before Use After Cleaning
- Sources, Specifications, and Original Containers and Records - Original Containers and Records - Shellstock, Maintaining Identification
|
11/27/2012 | Followup |
- Limitation of Growth of Organisms of Public Health Concern - Specialized Processing Methods - Reduced Oxygen Packaging, Criteria
- Plumbing System - Location and Placement - Handwashing Facilities
- Employee Health - Disease or Medical Condition - Reporting by the Person in Charge
- Sources, Specifications, and Original Containers and Records - Original Containers and Records - Shellstock, Maintaining Identification
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting
- Plumbing System - Operation and Maintenance - Water Reservoir of Fogging Devices, Cleaning
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Supervision - Responsibility - Assignment
|
11/14/2012 | Routine |
- Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System (corrected on site)
- Labeling and Identification - Original Containers - Identifying Information, Prominence (corrected on site)
|
03/07/2012 | Routine |
No violation noted during this evaluation. | 10/05/2011 | Followup |
No violation noted during this evaluation. | 07/08/2011 | Followup |
- Sources, Specifications, and Original Containers and Records - Original Containers and Records - Shellstock, Maintaining Identification
- Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting
- Sanitization of Equipment and Utensils - Frequency - Before Use After Cleaning
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Cooling
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Limitation of Growth of Organisms of Public Health Concern - Specialized Processing Methods - Reduced Oxygen Packaging, Criteria
- Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System
- Design and Construction - Functionality - Vending Machines, Automatic Shutoff
- Plumbing System - Operation and Maintenance - Water Reservoir of Fogging Devices, Cleaning
|
07/01/2011 | Routine |
No violation noted during this evaluation. | 01/04/2011 | Followup |
No violation noted during this evaluation. | 12/21/2010 | Complaint |
No violation noted during this evaluation. | 11/03/2010 | Followup |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
- Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco
- Plumbing System - Operation and Maintenance - System Maintained in Good Repair
- Personal Cleanliness - Hands and Arms - Clean Condition
- Sanitization of Equipment and Utensils - Methods - Hot Water and Chemical
- Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils
- Protection From Contamination After Receiving - Preventing Contamination from Equipment, Utensils, and Linens - Food Contact with Equipment and Utensils
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Operational Supplies and Applications - Storage - Separation
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
- Destruction of Organisms of Public Health Concern - Cooking - Raw Animal Foods
|
10/26/2010 | Routine |
No violation noted during this evaluation. | 05/27/2010 | Followup |
- Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
|
05/12/2010 | Routine |
No violation noted during this evaluation. | 12/17/2009 | Followup |
- Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
|
12/04/2009 | Routine |
No violation noted during this evaluation. | 08/28/2009 | Followup |
No violation noted during this evaluation. | 08/26/2009 | Followup |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
- Destruction of Organisms of Public Health Concern - Cooking - Raw Animal Foods
- Plumbing System - Numbers and Capacities - Backflow Prevention Device, When Required
|
08/18/2009 | Followup |
No violation noted during this evaluation. | 08/07/2009 | Followup |
No violation noted during this evaluation. | 08/05/2009 | Other |
Restaurant representatives - add corrected or new information about 2 Cousins Restaurant, 29 Commerce Street, Harrington, DE »