- Utensils, equip and linens
|
11/05/2015 | Complete (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
05/22/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
08/28/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
|
07/11/2013 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- In-use utensils
|
07/11/2013 | Complete (Food) | 79 |
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