- Warewashing facilites, installed, maintaned, used, test strips
|
12/07/2015 | Complete (Food) | 99 |
- Critical: Proper cooking time and temperatures (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 (repeated violation)
- Water and ice from approved source
|
05/27/2015 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/01/2014 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
03/28/2014 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
03/28/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/08/2013 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth
|
05/30/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth
|
05/30/2013 | Complete (Food) | 88 |
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