- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
10/23/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Personal cleanliness
|
06/04/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Personal cleanliness
|
08/18/2014 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
|
06/03/2014 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
|
10/18/2013 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
06/04/2013 | Complete (Food) | 94 |
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