- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/20/2015 | Complete (Food) | 98 |
- Water and ice from approved source
|
06/12/2015 | Follow-up (Food) | 99 |
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
|
06/12/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Water and ice from approved source
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
08/05/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
|
04/22/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
|
04/10/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2013 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
|
05/13/2013 | Complete (Food) | 92 |
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