|
12/11/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2015 | Complete (Food) | 71 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/19/2015 | Follow-up (Food) | 88 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/01/2015 | Complete (Food) | 83 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/03/2014 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/07/2014 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/17/2014 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/17/2014 | Complete (Food) | 81 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No discharge from eyes, nose, and mouth
|
12/17/2013 | Follow-up (Food) | 91 |
| No violation noted during this evaluation. | 11/22/2013 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
|
05/08/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
|
05/08/2013 | Complete (Food) | 88 |
Restaurant representatives - add corrected or new information about B P O E Lodge 1944 Restaurant, 235 2nd Ne. St., CLEVELAND, TN 37311 »