No violation noted during this evaluation. | 01/17/2014 | Routine |
No violation noted during this evaluation. | 01/30/2013 | Complaint |
No violation noted during this evaluation. | 01/23/2013 | Routine |
No violation noted during this evaluation. | 07/06/2012 | Routine |
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (corrected on site)
- Maintenance and Operation - Equipment - Manual Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
|
07/20/2011 | Routine |
No violation noted during this evaluation. | 06/15/2010 | Routine |
No violation noted during this evaluation. | 08/21/2009 | Routine |
No violation noted during this evaluation. | 02/12/2009 | Routine |
No violation noted during this evaluation. | 04/29/2008 | Routine |
No violation noted during this evaluation. | 03/29/2007 | Followup |
- 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 - Cooling
- Materials for Construction and Repair - Multiuse - Characteristics
- Materials for Construction and Repair - Single-Service and Single-Use - Characteristics
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils
- Plumbing System - Operation and Maintenance - System Maintained in Good Repair
- Labeling and Identification - Original Containers - Identifying Information, Prominence
|
03/12/2007 | 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
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Cooling
- Materials for Construction and Repair - Multiuse - Copper, Use Limitation
- Materials for Construction and Repair - Single-Service and Single-Use - Characteristics
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils
- Plumbing System - Operation and Maintenance - System Maintained in Good Repair
- Labeling and Identification - Original Containers - Identifying Information, Prominence
- Operational Supplies and Applications - Storage - Separation
|
02/20/2007 | Routine |
Restaurant representatives - add corrected or new information about Pat's Pizzeria (K066827), 41 East Glenwood Avenue, Smyrna, DE »