- Thermometers provided and accurate
- Warewashing facilites, installed, maintaned, used, test strips
|
07/07/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/26/2015 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
08/25/2014 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
08/25/2014 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/08/2014 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/08/2014 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/29/2013 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Variance obtained for specialized processing methods
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/17/2013 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
|
05/01/2013 | Complete (Food) | 92 |
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