- Food properly labeled
- In-use utensils
- Utensils, equip and linens
|
12/10/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Food properly labeled
- In-use utensils
- Utensils, equip and linens
|
12/10/2015 | Complete (Food) | 87 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/01/2015 | Complete (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
05/22/2014 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/08/2014 | Follow-up (Food) | 86 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/08/2014 | Complete (Food) | 68 |
No violation noted during this evaluation. | 12/03/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/14/2013 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Personal cleanliness
|
05/30/2013 | Complete (Food) | 96 |
- 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
- Food properly labeled
- Personal cleanliness
|
05/09/2013 | Complete (Food) | 87 |
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