- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/15/2015 | Follow-up (Food) | 95 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/12/2015 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
01/26/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
|
09/29/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Variance obtained for specialized processing methods
- Food properly labeled
|
09/12/2014 | Complete (Food) | 80 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
05/09/2014 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
|
05/09/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
01/06/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Personal cleanliness
|
11/12/2013 | Complete (Food) | 76 |
No violation noted during this evaluation. | 03/11/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 03/05/2013 | Complete (Food) | 76 |
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