- In-use utensils
- Utensils, equip and linens
|
12/02/2015 | Follow-up (Food) | 97 |
- Critical: Toxic substances properly identified, stored, used
- In-use utensils
- Utensils, equip and linens
|
12/02/2015 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
06/12/2015 | Follow-up (Food) | 92 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Food properly labeled
- In-use utensils
|
06/02/2015 | Complete (Food) | 85 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
12/12/2014 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/07/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/23/2014 | Complete (Food) | 77 |
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
12/11/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2013 | Complete (Food) | 88 |
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