- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
08/14/2015 | Follow-up (Food) | 98 |
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
08/14/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
04/30/2015 | Complete (Food) | 95 |
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/19/2014 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Follow-up (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/17/2014 | Complete (Food) | 78 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
12/03/2013 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
05/16/2013 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
05/16/2013 | Complete (Food) | 90 |
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