- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/16/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/26/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/29/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/29/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/22/2014 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/22/2014 | Complete (Food) | 79 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
07/31/2013 | Follow-up (Food) | 91 |
- 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
- Proper cooling methds used
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
07/31/2013 | Complete (Food) | 83 |
Restaurant representatives - add corrected or new information about Bojangles #1021: :, 1920 W. Emory Rd., POWELL, TN 37849 »