- Contamination prevented during food prep, strg, and dsply
|
10/29/2015 | Follow-up (Food) | 99 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
|
10/29/2015 | Complete (Food) | 84 |
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2015 | Follow-up (Food) | 97 |
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2015 | Complete (Food) | 92 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
09/15/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- In-use utensils
|
09/15/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
04/04/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
|
03/25/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
09/23/2013 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
|
09/11/2013 | Complete (Food) | 87 |
No violation noted during this evaluation. | 03/11/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 03/01/2013 | Complete (Food) | 92 |
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