- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/11/2016 | Follow-up (Food) | 98 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
02/01/2016 | Complete (Food) | 83 |
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/10/2015 | Complete (Food) | 98 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/03/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
01/23/2015 | Complete (Food) | 88 |
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
07/24/2014 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
07/24/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/17/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
08/29/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
08/29/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 03/11/2013 | Follow-up (Food) | 90 |
No violation noted during this evaluation. | 02/28/2013 | Complete (Food) | 85 |
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