No violation noted during this evaluation. | 02/19/2016 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Thermometers provided and accurate
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/09/2016 | Complete (Food) | 87 |
No violation noted during this evaluation. | 08/26/2015 | Follow-up (Food) | 100 |
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
08/24/2015 | Complete (Food) | 83 |
No violation noted during this evaluation. | 09/09/2014 | Complete (Food) | 100 |
No violation noted during this evaluation. | 06/06/2014 | Complete (Food) | 100 |
No violation noted during this evaluation. | 06/06/2014 | Follow-up (Food) | 100 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
06/06/2014 | Complete (Food) | 95 |
|
09/11/2013 | Complete (Food) | 99 |
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