- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
10/28/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2015 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (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
|
11/07/2014 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
|
07/28/2014 | Follow-up (Food) | 91 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Utensils, equip and linens
|
06/25/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- 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
- Utensils, equip and linens
|
10/17/2013 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
|
05/23/2013 | Complete (Food) | 95 |
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