- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper eating, tasting, drinking, or tabacco use
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/10/2016 | Complete (Food) | 84 |
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
08/18/2015 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
08/18/2015 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
02/05/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
02/05/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
07/18/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding (repeated violation)
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
07/18/2014 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
02/25/2014 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
02/25/2014 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Plant food properly cooked for hot holding
|
10/18/2013 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Plant food properly cooked for hot holding
- In-use utensils
|
10/18/2013 | Complete (Food) | 87 |
No violation noted during this evaluation. | 03/26/2013 | Complete (Food) | 91 |
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