- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Follow-up (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- In-use utensils
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Complete (Food) | 81 |
No violation noted during this evaluation. | 05/01/2013 | Complete (Food) | 100 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/01/2013 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
04/24/2013 | Complete (Food) | 81 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 54 |
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