- Utensils, equip and linens
|
12/29/2015 | Follow-up (Food) | 99 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/17/2015 | Complete (Food) | 92 |
| No violation noted during this evaluation. | 07/10/2015 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/08/2015 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
12/04/2014 | Complete (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
12/04/2014 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/04/2014 | Complete (Food) | 84 |
- Critical: Hands clean and properly washed
|
04/14/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/03/2014 | Complete (Food) | 79 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Utensils, equip and linens
|
11/04/2013 | Follow-up (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Utensils, equip and linens
|
11/04/2013 | Follow-up (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Food properly labeled
- Personal cleanliness
- Utensils, equip and linens
|
10/22/2013 | Complete (Food) | 81 |
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