- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/15/2015 | Complete (Food) | 96 |
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/15/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/23/2015 | Complete (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)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/05/2014 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/06/2014 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 04/22/2014 | Complete (Food) | 83 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
09/27/2013 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
|
09/17/2013 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/26/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/26/2013 | Complete (Food) | 87 |
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