- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Proper eating, tasting, drinking, or tabacco use
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No discharge from eyes, nose, and mouth
|
01/06/2016 | Complete (Food) | 99 |
No violation noted during this evaluation. | 09/08/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/28/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
01/07/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
|
08/21/2014 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
01/16/2014 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
08/29/2013 | Complete (Food) | 94 |
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