- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
12/03/2014 | Complete (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
06/27/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper eating, tasting, drinking, or tabacco use
|
06/06/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/17/2013 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/17/2013 | Complete (Food) | |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
05/29/2013 | Complete (Food) | 95 |
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