- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/09/2015 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/28/2015 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/13/2015 | Follow-up (Food) | 87 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/02/2015 | Complete (Food) | 73 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (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)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/28/2014 | Follow-up (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/28/2014 | Complete (Food) | 77 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Personal cleanliness
|
12/09/2013 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 11/18/2013 | Follow-up (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
|
11/04/2013 | Complete (Food) | 77 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
|
11/04/2013 | Complete (Food) | 77 |
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
|
05/29/2013 | Follow-up (Food) | 92 |
- Critical: Proper hot holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
|
05/17/2013 | Complete (Food) | 75 |
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