- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
11/24/2015 | Complete (Food) | 79 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/12/2015 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/29/2015 | Complete (Food) | 82 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/25/2014 | Follow-up (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/25/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/27/2014 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2014 | 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
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/15/2013 | Complete (Food) | 88 |
| No violation noted during this evaluation. | 03/22/2013 | Follow-up (Food) | 86 |
| No violation noted during this evaluation. | 03/08/2013 | Complete (Food) | 77 |
Restaurant representatives - add corrected or new information about Label, 112 Tipton St., JOHNSON CITY, TN 37604 »