- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Personal cleanliness
- Utensils, equip and linens
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Complete (Food) | 75 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/05/2013 | Follow-up (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
11/05/2013 | Complete (Food) | 78 |
No violation noted during this evaluation. | 03/22/2013 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 03/22/2013 | Complete (Food) | 87 |
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