- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
|
06/19/2015 | Complete (Food) | 97 |
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
|
10/02/2014 | Follow-up (Food) | 99 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
|
10/02/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
04/07/2014 | Complete (Food) | 98 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/30/2013 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/30/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
06/14/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
|
06/14/2013 | Complete (Food) | 83 |
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