- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Maintenance and Operation - Equipment - Warewashing Equipment, Cleaning Agents
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
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07/15/2014 | Followup |
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Maintenance and Operation - Premises, Structures, Attachments, and Fixtures, Methods - Controlling Pests
- Sources, Specifications, and Original Containers and Records - Sources - Compliance with Food Law
- 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 - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
- Maintenance and Operation - Equipment - Warewashing Equipment, Cleaning Agents
- Characteristics - Condition - Safe, Unadulterated, and Honestly Presented
- Operational Supplies and Applications - Presence and Use - Conditions of Use
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07/01/2014 | Routine |
No violation noted during this evaluation. | 02/19/2014 | Followup |
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Operational Supplies and Applications - Storage - Separation
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
|
02/12/2014 | Routine |
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
- Employee Health - Disease or Medical Condition - Responsibility of the Person in Charge to Require Reporting By Food Employees and Applicants
- Labeling and Identification - Working Containers - Common Name
- Maintenance and Operation - Premises, Structures, Attachments, and Fixtures, Methods - Controlling Pests
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
|
06/07/2013 | Routine |
No violation noted during this evaluation. | 02/08/2013 | Followup |
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
- Hygienic Practices - Animals - Handling Prohibition
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Protection from Unapproved Additives
- 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
- Supervision - Responsibility - Assignment
- Supervision - Knowledge - Demonstration
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02/01/2013 | Routine |
No violation noted during this evaluation. | 08/08/2012 | Followup |
- Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System
- Sources, Specifications, and Original Containers and Records - Original Containers and Records - Shellstock, Maintaining Identification
- Supervision - Knowledge - Demonstration
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting (corrected on site)
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
|
08/01/2012 | Routine |
No violation noted during this evaluation. | 08/01/2012 | Complaint |
Restaurant representatives - add corrected or new information about Da Vinci's Pizzeria & Italian Rest. (S129665), 410 E Savannah Rd., Lewes, DE »