- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
08/04/2015 | Follow-up (Food) | 94 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/04/2015 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Thermometers provided and accurate
- Utensils, equip and linens
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2015 | Complete (Food) | 90 |
No violation noted during this evaluation. | 12/11/2014 | Follow-up (Food) | 100 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
|
11/25/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/14/2014 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2014 | Complete (Food) | 82 |
- Critical: Proper cooking time and temperatures
|
11/21/2013 | Follow-up (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
|
11/21/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 05/15/2013 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
|
05/15/2013 | Complete (Food) | 95 |
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