- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
02/09/2016 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
01/27/2016 | Complete (Food) | 75 |
No violation noted during this evaluation. | 07/22/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
07/22/2015 | Complete (Food) | 93 |
- Critical: Handwashing sinks proplery supplied and accessible
|
01/07/2015 | Follow-up (Food) | 98 |
- Variance obtained for specialized processing methods
- Critical: Handwashing sinks proplery supplied and accessible
|
01/07/2015 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
07/15/2014 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
03/13/2014 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Hands clean and properly washed
|
10/29/2013 | Complete (Food) | 92 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 94 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 90 |
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