- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/03/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/03/2015 | Complete (Food) | 86 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Washing fruits and vegetables
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Food properly labeled
- Washing fruits and vegetables
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
03/04/2015 | Complete (Food) | 78 |
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Gloves used properly
|
10/09/2014 | Complete (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/11/2014 | Follow-up (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/11/2014 | Complete (Food) | 84 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2013 | Complete (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- 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
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/19/2013 | Complete (Food) | 72 |
No violation noted during this evaluation. | 03/20/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 80 |
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