- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
12/03/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
|
05/28/2015 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2014 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized eggs used where required
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2014 | Complete (Food) | 91 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/20/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/20/2014 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
07/23/2013 | Follow-up (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
07/23/2013 | Complete (Food) | 80 |
No violation noted during this evaluation. | 02/28/2013 | Complete (Food) | 96 |
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