- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
02/12/2016 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
02/12/2016 | Complete (Food) | 90 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Single-use/single-service articles
|
08/04/2015 | Follow-up (Food) | 94 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
08/04/2015 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/12/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/25/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- 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: Food additives: approved and properly used (repeated violation)
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/15/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/07/2013 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food properly labeled
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
07/24/2013 | Complete (Food) | 77 |
No violation noted during this evaluation. | | | |
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