- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/05/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/24/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/14/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/15/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/15/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2013 | Complete (Food) | 95 |
No violation noted during this evaluation. | 03/14/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 03/14/2013 | Complete (Food) | 88 |
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