- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
12/18/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
12/18/2015 | Complete (Food) | 79 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/22/2015 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2015 | Complete (Food) | 80 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/06/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2014 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
04/08/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Washing fruits and vegetables
|
11/05/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Washing fruits and vegetables
|
11/05/2013 | Complete (Food) | 92 |
| No violation noted during this evaluation. | 04/09/2013 | Follow-up (Food) | 97 |
| No violation noted during this evaluation. | 03/26/2013 | Complete (Food) | 92 |
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