- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
10/15/2015 | Complete (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
10/15/2015 | Complete (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2015 | Follow-up (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/07/2015 | Complete (Food) | 80 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
09/18/2014 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
09/18/2014 | Complete (Food) | 84 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
06/09/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
06/09/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/22/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 100 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2013 | Follow-up (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2013 | Complete (Food) | 70 |
Restaurant representatives - add corrected or new information about Pardner's Bar-B-Que & Steak Restaurant, 5444 Highway 11-E, PINEY FLATS, TN 37686 »