Guest House Inn Food, 3080 Clay Lewis Rd., CLARKSVILLE, TN 37040 - inspection findings and violations



Business Info

Name: GUEST HOUSE INN FOOD
Address: 3080 CLAY LEWIS RD., CLARKSVILLE, TN 37040
Total inspections: 8
Last inspection: 10/26/2015
Score
98

Restaurant representatives - add corrected or new information about Guest House Inn Food, 3080 Clay Lewis Rd., CLARKSVILLE, TN 37040 »


Inspection findings

Inspection date

Type

Score

  • Single-use/single-service articles
  • Warewashing facilites, installed, maintaned, used, test strips
10/26/2015Complete (Food)98
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
03/19/2015Follow-up (Food)97
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Proper cold holding temperatures (repeated violation)
03/19/2015Complete (Food)93
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Plant food properly cooked for hot holding
12/01/2014Follow-up (Food)95
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Proper cold holding temperatures
  • Plant food properly cooked for hot holding
12/01/2014Complete (Food)91
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible
05/20/2014Complete (Food)94
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Food additives: approved and properly used
10/24/2013Complete (Food)96
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper cooking time and temperatures
  • Critical: Proper reheating procedures for hot holding
  • Critical: No discharge from eyes, nose, and mouth
04/25/2013Complete (Food)94

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