- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
12/11/2015 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2015 | Follow-up (Food) | 93 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
12/17/2014 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
|
05/15/2014 | Complete (Food) | 98 |
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