- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
11/30/2015 | Follow-up (Food) | 98 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
11/30/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
06/25/2015 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
|
06/05/2015 | Complete (Food) | 91 |
No violation noted during this evaluation. | 11/17/2014 | Complete (Food) | 100 |
No violation noted during this evaluation. | 05/20/2014 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
|
10/09/2013 | Complete (Food) | 96 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2013 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Complete (Food) | 93 |
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