- Food properly labeled
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
11/18/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
11/03/2015 | Complete (Food) | 86 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/08/2015 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/20/2014 | Follow-up (Food) | 97 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
10/02/2014 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/18/2013 | Complete (Food) | 98 |
- Critical: Food additives: approved and properly used
|
05/01/2013 | Complete (Food) | 99 |
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
05/01/2013 | Complete (Food) | 89 |
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