- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
|
07/28/2015 | Follow-up (Food) | 92 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Single-use/single-service articles
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
07/28/2015 | Complete (Food) | 73 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
05/22/2015 | Follow-up (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
05/12/2015 | Follow-up (Food) | 80 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized eggs used where required
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
04/22/2015 | Complete (Food) | 80 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/13/2015 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Water and ice from approved source
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/29/2014 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/17/2013 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (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
- Critical: Handwashing sinks proplery supplied and accessible
|
04/30/2013 | Follow-up (Food) | 89 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/30/2013 | Complete (Food) | 79 |
Restaurant representatives - add corrected or new information about Colton's Steak House & Grill, 8030 Hwy 64, BARTLETT, TN 38133 »