- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
|
11/30/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
- Critical: Hands clean and properly washed
|
11/19/2015 | Complete (Food) | 80 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/02/2015 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2015 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Pasteurized foods used (repeated violation)
|
12/11/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
|
12/03/2014 | Complete (Food) | 83 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/15/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/15/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Insects, animals, and rodents not present
|
12/20/2013 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Insects, animals, and rodents not present
- In-use utensils
|
12/20/2013 | Complete (Food) | 76 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Washing fruits and vegetables
|
05/29/2013 | Complete (Food) | 94 |
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