- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
|
12/21/2015 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
|
12/09/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
06/22/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- 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)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Complete (Food) | 85 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
|
06/12/2014 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
|
06/12/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2013 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
11/13/2013 | Complete (Food) | 76 |
Restaurant representatives - add corrected or new information about King Mao Chinese Restaurant, 1630 Ft. Campbell Blvd., CLARKSVILLE, TN 37042 »