- Approved thawing methods used
|
12/17/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures (repeated violation)
- Approved thawing methods used
- Critical: Proper eating, tasting, drinking, or tabacco use
|
12/17/2015 | Complete (Food) | 83 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/22/2015 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/22/2015 | Complete (Food) | 76 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/17/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Proper cooling methds used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
09/26/2014 | Complete (Food) | 77 |
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