- Wiping cloths
- Utensils, equip and linens
|
11/30/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Wiping cloths
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/30/2015 | Complete (Food) | 90 |
- Insects, animals, and rodents not present
|
06/16/2015 | Follow-up (Food) | 99 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Pasteurized eggs used where required
- Insects, animals, and rodents not present
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
05/20/2015 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
11/13/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
11/13/2014 | Complete (Food) | 89 |
- Plant food properly cooked for hot holding
|
05/01/2014 | Follow-up (Food) | 98 |
- Plant food properly cooked for hot holding
- Food properly labeled
|
04/15/2014 | Complete (Food) | 94 |
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