- Utensils, equip and linens
|
08/27/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
|
04/28/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
12/03/2014 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
|
04/04/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/23/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- In-use utensils
|
10/23/2013 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- 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: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- 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: Food additives: approved and properly used
- Proper cooling methds used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Complete (Food) | 87 |
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