- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/08/2015 | Complete (Food) | 98 |
- Critical: Proper eating, tasting, drinking, or tabacco use
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
10/08/2015 | Follow-up (Food) | 97 |
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2015 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Wiping cloths
|
04/16/2015 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- 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
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Personal cleanliness
|
10/22/2014 | Complete (Food) | 82 |
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