- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
12/22/2015 | Complete (Food) | 94 |
No violation noted during this evaluation. | 04/27/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Wiping cloths
|
04/27/2015 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Wiping cloths
|
12/17/2014 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
05/29/2014 | Follow-up (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Variance obtained for specialized processing methods
- Wiping cloths
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/29/2014 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
11/15/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
11/15/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
06/21/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Food properly labeled
- Personal cleanliness
|
06/10/2013 | Complete (Food) | 81 |
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