- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
06/20/2014 | Follow-up (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
06/20/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
|
12/13/2013 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
06/15/2013 | Complete (Food) | 94 |
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