- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/13/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/13/2015 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2015 | Follow-up (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2015 | Complete (Food) | 81 |
No violation noted during this evaluation. | 09/05/2014 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/05/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/05/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/17/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Proper cooling methds used
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/03/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
11/08/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Food properly labeled
- In-use utensils
|
11/04/2013 | Complete (Food) | 86 |
- Critical: Proper cold holding temperatures
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
06/11/2013 | Complete (Food) | 90 |
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