- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
|
03/26/2015 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Proper cooling methds used
|
03/26/2015 | Complete (Food) | 94 |
- Critical: Food separated and protected
- Critical: Food separated and protected
- Critical: Food separated and protected
- Critical: Food separated and protected
- Critical: No discharge from eyes, nose, and mouth
- Critical: No discharge from eyes, nose, and mouth
- Critical: No discharge from eyes, nose, and mouth
- Critical: No discharge from eyes, nose, and mouth
|
09/03/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
09/03/2014 | Complete (Food) | 70 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
|
02/26/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- In-use utensils
|
02/26/2014 | Complete (Food) | 88 |
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