- 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, Disposition (corrected on site)
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01/29/2014 | Routine |
No violation noted during this evaluation. | 07/24/2013 | Followup |
- 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 from Equipment, Utensils, and Linens - Gloves, Use Limitation
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting
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07/17/2013 | Routine |
No violation noted during this evaluation. | 01/30/2013 | Followup |
- Sources, Specifications, and Original Containers and Records - Original Containers and Records - Shellstock, Maintaining Identification
- 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 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
- Design and Construction - Functionality - Vending Machines, Automatic Shutoff
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01/23/2013 | Routine |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking (corrected on site)
|
07/18/2012 | Routine |
- Maintenance and Operation - Utensils and Temperature and Pressure Measuring Devices - Good Repair and Calibration (corrected on site)
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
- Numbers and Capacities - Handwashing Facilities - Hand Drying Provision
- Protection From Contamination After Receiving - Preventing Contamination from Equipment, Utensils, and Linens - Food Contact with Equipment and Utensils
- Supervision - Knowledge - Demonstration
- Destruction of Organisms of Public Health Concern - Freezing - Parasite Destruction
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01/09/2012 | Routine |
- Destruction of Organisms of Public Health Concern - Cooking - Raw Animal Foods (corrected on site)
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding (corrected on site)
|
07/12/2011 | Routine |
No violation noted during this evaluation. | 01/06/2011 | Routine |
No violation noted during this evaluation. | 06/09/2010 | Followup |
- Maintenance and Operation - Equipment - Manual Warewashing Equipment, Hot Water Sanitization Temperatures
|
06/03/2010 | Routine |
No violation noted during this evaluation. | 11/17/2009 | Routine |
No violation noted during this evaluation. | 05/12/2009 | Routine |
No violation noted during this evaluation. | 04/17/2009 | Routine |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
|
10/29/2008 | Routine |
No violation noted during this evaluation. | 11/06/2007 | Followup |
No violation noted during this evaluation. | 10/30/2007 | Followup |
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands (corrected on site)
- 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
|
10/24/2007 | Routine |
No violation noted during this evaluation. | 02/01/2007 | Routine |
Restaurant representatives - add corrected or new information about Harry's Seafood Grill, 101 South Market Street, Wilmington, DE »