No violation noted during this evaluation. | 01/27/2016 | Complete (Food) | 99 |
- Contamination prevented during food prep, strg, and dsply
|
07/20/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/20/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
01/08/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/18/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/18/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
01/06/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
01/06/2014 | Complete (Food) | 88 |
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