Kevin's Home Cooking, 101 E. 18th Ave., SPRINGFIELD, TN 37172 - inspection findings and violations



Business Info

Name: KEVIN'S HOME COOKING
Address: 101 E. 18TH AVE., SPRINGFIELD, TN 37172
Total inspections: 4
Last inspection: 02/26/2014
Score
90

Restaurant representatives - add corrected or new information about Kevin's Home Cooking, 101 E. 18th Ave., SPRINGFIELD, TN 37172 »


Inspection findings

Inspection date

Type

Score

  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Plant food properly cooked for hot holding
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
02/26/2014Follow-up (Food)90
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Plant food properly cooked for hot holding
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
02/26/2014Complete (Food)85
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Proper cooling time and temperature (repeated violation)
  • 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)
10/23/2013Follow-up (Food)91
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper cooling time and temperature
  • Critical: Consumer advisory provided for raw and undercooked food
  • Critical: Proper use of restriction and exclusion
  • Proper cooling methds used
  • Plant food properly cooked for hot holding
  • Food properly labeled
  • Critical: Handwashing sinks proplery supplied and accessible
10/08/2013Complete (Food)73

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