- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
|
02/19/2016 | Complete (Food) | 68 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
|
07/14/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper cooling time and temperature
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
07/14/2015 | Complete (Food) | 88 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/21/2015 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/21/2015 | 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)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/07/2014 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/28/2014 | Complete (Food) | 69 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/23/2014 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Approved thawing methods used
- Food properly labeled
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
01/16/2014 | Complete (Food) | 71 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
07/24/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Proper cooling methds used
- In-use utensils
|
07/16/2013 | Complete (Food) | 76 |
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