- Thermometers provided and accurate
- Warewashing facilites, installed, maintaned, used, test strips
|
10/30/2015 | Complete (Food) | 97 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/17/2015 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
09/05/2014 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
08/20/2014 | Complete (Food) | 80 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
02/14/2014 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
|
07/12/2013 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
07/12/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 04/02/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 04/02/2013 | Complete (Food) | 91 |
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