No violation noted during this evaluation. | 02/12/2016 | Follow-up (Food) | 100 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Toxic substances properly identified, stored, used
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
01/28/2016 | Complete (Food) | 85 |
No violation noted during this evaluation. | 07/15/2015 | Complete (Food) | 99 |
- Pasteurized foods used (repeated violation)
|
01/16/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
|
01/08/2015 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
|
07/24/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
|
07/24/2014 | Complete (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/17/2014 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/17/2014 | Follow-up (Food) | 15 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
09/12/2013 | Follow-up (Food) | 91 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
09/12/2013 | Complete (Food) | 86 |
No violation noted during this evaluation. | 02/28/2013 | Follow-up (Food) | 92 |
No violation noted during this evaluation. | 02/28/2013 | Complete (Food) | 87 |
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