- Critical: Proper cold holding temperatures
|
02/22/2016 | Complete (Food) | 94 |
- Utensils, equip and linens
|
11/09/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Utensils, equip and linens
|
11/05/2015 | Complete (Food) | 94 |
- Approved thawing methods used
|
03/12/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Approved thawing methods used
|
03/12/2015 | Complete (Food) | 93 |
No violation noted during this evaluation. | 10/23/2014 | Follow-up (Food) | 100 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper use of restriction and exclusion
|
10/20/2014 | Complete (Food) | 90 |
- Management and food employee awareness (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
04/07/2014 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
03/21/2014 | Complete (Food) | 91 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
11/15/2013 | Complete (Food) | 97 |
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