No violation noted during this evaluation. | 07/27/2015 | Complete (Food) | 99 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/23/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/18/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
07/09/2014 | Complete (Food) | 85 |
- Critical: Proper date marking and disposition
|
02/12/2014 | Complete (Food) | 99 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/20/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/19/2013 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/19/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
08/07/2013 | Complete (Food) | 85 |
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