- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
02/19/2016 | Complete (Food) | 84 |
- Insects, animals, and rodents not present
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
10/14/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Insects, animals, and rodents not present
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
10/14/2015 | Complete (Food) | 85 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Hands clean and properly washed
|
03/27/2015 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/12/2014 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/12/2014 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Water and ice from approved source
- Personal cleanliness
- Wiping cloths
- Critical: Hands clean and properly washed
|
04/16/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
|
11/06/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
|
11/06/2013 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Personal cleanliness
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
06/14/2013 | Complete (Food) | 91 |
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