- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
12/03/2015 | Complete (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
|
06/03/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion (repeated violation)
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
06/03/2015 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2014 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2014 | Complete (Food) | 75 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
|
06/04/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
06/04/2014 | Complete (Food) | 87 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
|
11/12/2013 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- In-use utensils
|
11/12/2013 | Complete (Food) | 87 |
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