|
10/26/2015 | Follow-up (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
|
10/26/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
|
03/12/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
09/26/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures
|
09/16/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
|
02/04/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
|
02/04/2014 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: No discharge from eyes, nose, and mouth
|
08/26/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: No discharge from eyes, nose, and mouth
|
08/26/2013 | Complete (Food) | 90 |
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