- Contamination prevented during food prep, strg, and dsply
|
09/24/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
09/24/2015 | Complete (Food) | 92 |
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible
|
02/25/2015 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Thermometers provided and accurate
|
08/05/2014 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
|
03/11/2014 | Follow-up (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
|
02/28/2014 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
10/18/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 10/14/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 09/04/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 08/06/2013 | Complete (Food) | 100 |
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