- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
10/14/2015 | Follow-up (Food) | 91 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
10/14/2015 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
|
06/04/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- In-use utensils
|
06/04/2015 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
12/04/2014 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/08/2014 | Complete (Food) | 95 |
- 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
|
10/30/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/30/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 02/27/2013 | Follow-up (Food) | 94 |
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