The Station Bar & Grill, 13247 Highway 51 S. Suite #5, ATOKA, TN 38004 - inspection findings and violations



Business Info

Name: THE STATION BAR & GRILL
Address: 13247 HIGHWAY 51 S. SUITE #5, ATOKA, TN 38004
Total inspections: 4
Last inspection: 11/18/2015
Score
92

Restaurant representatives - add corrected or new information about The Station Bar & Grill, 13247 Highway 51 S. Suite #5, ATOKA, TN 38004 »


Inspection findings

Inspection date

Type

Score

  • Food properly labeled
  • Insects, animals, and rodents not present
  • Wiping cloths
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
11/18/2015Follow-up (Food)92
  • Critical: Food separated and protected
  • Critical: Proper cold holding temperatures
  • Food properly labeled
  • Insects, animals, and rodents not present
  • Wiping cloths
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible
11/03/2015Complete (Food)76
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Washing fruits and vegetables
05/19/2015Follow-up (Food)89
  • Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper cooking time and temperatures
  • Critical: Proper reheating procedures for hot holding
  • Critical: Time as a public health control:procedures and records
  • Proper cooling methds used
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Washing fruits and vegetables
  • In-use utensils
05/07/2015Complete (Food)70

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