- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
|
02/03/2015 | Complete (Food) | 92 |
| No violation noted during this evaluation. | 02/03/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/10/2014 | Follow-up (Food) | 92 |
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion (repeated violation)
|
10/09/2014 | Follow-up (Food) | |
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion (repeated violation)
|
10/07/2014 | Follow-up (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/19/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/03/2014 | Follow-up (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/01/2014 | Complete (Food) | 76 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Approved thawing methods used
|
11/26/2013 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
|
11/05/2013 | Complete (Food) | 82 |
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