- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/09/2015 | Follow-up (Food) | 98 |
No violation noted during this evaluation. | 12/09/2015 | Complete (Food) | 94 |
- Critical: Food separated and protected
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/09/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/10/2015 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/01/2015 | Complete (Food) | 77 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/24/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2014 | Complete (Food) | 81 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/09/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/05/2014 | Complete (Food) | 81 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2013 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
05/13/2013 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/13/2013 | Complete (Food) | 86 |
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