- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/18/2015 | Follow-up (Food) | 87 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
- Washing fruits and vegetables
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/18/2015 | Complete (Food) | 64 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
11/24/2014 | Follow-up (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
11/24/2014 | Complete (Food) | 78 |
- Water and ice from approved source
- Approved thawing methods used
|
06/03/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cold holding temperatures
- Water and ice from approved source
- Approved thawing methods used
|
06/03/2014 | Complete (Food) | 88 |
Restaurant representatives - add corrected or new information about New Dynasty, 1999 Keith St. Nw, CLEVELAND, TN 37311 »