- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
|
12/22/2015 | Complete (Food) | 85 |
No violation noted during this evaluation. | 07/31/2015 | Follow-up (Food) | |
No violation noted during this evaluation. | 06/29/2015 | Complete (Food) | 76 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/23/2015 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
12/08/2014 | Complete (Food) | 75 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
|
04/24/2014 | Follow-up (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
04/24/2014 | Complete (Food) | 77 |
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