- Thermometers provided and accurate
- Wiping cloths
- Utensils, equip and linens
|
01/26/2016 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Wiping cloths
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
01/26/2016 | Complete (Food) | 91 |
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Utensils, equip and linens
|
08/05/2015 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Utensils, equip and linens
|
08/05/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/21/2015 | Follow-up (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Water and ice from approved source
- Washing fruits and vegetables
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/21/2015 | Complete (Food) | 77 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/29/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/19/2014 | Complete (Food) | 78 |
Restaurant representatives - add corrected or new information about The Black Olive, 125 E. Jackson Blvd. Ste. #8 & 9, JONESBOROUGH, TN 37659 »