|
11/10/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
|
11/10/2015 | Complete (Food) | 89 |
- Critical: Handwashing sinks proplery supplied and accessible
|
05/04/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible
|
05/04/2015 | Complete (Food) | 94 |
- Critical: Food separated and protected (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
09/25/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
|
09/10/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
|
04/04/2014 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/09/2013 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
|
05/10/2013 | Complete (Food) | 97 |
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