- Food properly labeled
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Gloves used properly
- Warewashing facilites, installed, maintaned, used, test strips
|
11/23/2015 | Follow-up (Food) | 92 |
- Food properly labeled
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Gloves used properly
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/03/2015 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
06/08/2015 | Complete (Food) | 92 |
- Critical: Proper date marking and disposition (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
|
05/14/2014 | Follow-up (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
|
05/14/2014 | Complete (Food) | 83 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/13/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/22/2013 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (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 (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/16/2013 | Follow-up (Food) | 88 |
- 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 cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
04/29/2013 | Complete (Food) | 78 |
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