- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
10/30/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures (repeated violation)
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Gloves used properly
|
10/27/2015 | Follow-up (Food) | 90 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
10/13/2015 | Complete (Food) | 91 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion (repeated violation)
|
05/26/2015 | Complete (Food) | 94 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
09/30/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
09/30/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/07/2014 | Follow-up (Food) | 92 |
| No violation noted during this evaluation. | 04/07/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/28/2014 | Complete (Food) | 87 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/09/2013 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/25/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/01/2013 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized eggs used where required
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2013 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/13/2013 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/29/2013 | Complete (Food) | 89 |
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