- Food properly labeled
- Warewashing facilites, installed, maintaned, used, test strips
|
02/23/2016 | Complete (Food) | 98 |
- Thermometers provided and accurate
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
08/12/2015 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Critical: Proper eating, tasting, drinking, or tabacco use
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
07/28/2015 | Complete (Food) | 80 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
|
01/29/2015 | Complete (Food) | 97 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
09/04/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
08/22/2014 | Complete (Food) | 89 |
No violation noted during this evaluation. | 01/24/2014 | Complete (Food) | 100 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
07/05/2013 | Complete (Food) | 96 |
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