- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Single-use/single-service articles
|
10/06/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Single-use/single-service articles
|
10/01/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
01/16/2015 | Complete (Food) | 94 |
- Plant food properly cooked for hot holding
|
07/15/2014 | Follow-up (Food) | 98 |
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Proper eating, tasting, drinking, or tabacco use
|
07/15/2014 | Complete (Food) | 90 |
- Plant food properly cooked for hot holding
|
01/13/2014 | Complete (Food) | 98 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
07/24/2013 | Complete (Food) | 97 |
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