- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
12/14/2015 | Complete (Food) | 92 |
No violation noted during this evaluation. | 06/26/2015 | Follow-up (Food) | 100 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
|
06/11/2015 | Complete (Food) | 91 |
- Critical: Proper hot holding temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/05/2015 | Follow-up (Food) | 93 |
- Critical: Proper hot holding temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/02/2014 | Complete (Food) | 84 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/24/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/25/2014 | Complete (Food) | 77 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Complete (Food) | 91 |
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