- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/15/2015 | Follow-up (Food) | 99 |
- Critical: Food in good condition, safe, and unadulterated
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/15/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
|
03/04/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 10/01/2014 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
|
04/23/2014 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
|
04/23/2014 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
|
09/04/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Washing fruits and vegetables
|
09/04/2013 | Complete (Food) | 86 |
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