- Wiping cloths
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
01/19/2016 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Wiping cloths
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
|
01/05/2016 | Complete (Food) | 86 |
- Wiping cloths
- Single-use/single-service articles
|
08/04/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- Single-use/single-service articles
|
08/04/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
01/13/2015 | Complete (Food) | 85 |
No violation noted during this evaluation. | 08/13/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/12/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/13/2014 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/25/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
08/07/2013 | Complete (Food) | 87 |
No violation noted during this evaluation. | 03/12/2013 | Complete (Food) | 85 |
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