- Thermometers provided and accurate
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/21/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/09/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/18/2015 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
06/03/2015 | Complete (Food) | 82 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
|
12/11/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
|
11/26/2014 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2014 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2014 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2013 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/26/2013 | Complete (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 86 |
Restaurant representatives - add corrected or new information about Primo's Italian Cuisine, 100 Rocky Bottom Dr., Ste 7, UNICOI, TN 37692 »