- Food properly labeled
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/02/2015 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/02/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
05/18/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2014 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/24/2014 | Complete (Food) | 80 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
09/30/2014 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2014 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- In-use utensils
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2014 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/21/2013 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2013 | Complete (Food) | 79 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
05/30/2013 | Complete (Food) | 90 |
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