- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/04/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/27/2015 | Complete (Food) | 88 |
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/05/2015 | Follow-up (Food) | 97 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
12/29/2014 | Complete (Food) | 92 |
- Critical: Consumer advisory provided for raw and undercooked food
|
11/10/2014 | Complete (Food) | 99 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
|
04/09/2014 | Follow-up (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
|
03/27/2014 | Complete (Food) | 78 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
|
11/19/2013 | Complete (Food) | 96 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 93 |
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