- Approved thawing methods used
- Wiping cloths
|
07/28/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Wiping cloths
- Critical: Hands clean and properly washed
|
07/15/2015 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
02/27/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
02/09/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
07/15/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Washing fruits and vegetables
|
02/27/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
02/27/2014 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
09/09/2013 | Complete (Food) | 91 |
No violation noted during this evaluation. | 03/13/2013 | Follow-up (Food) | 96 |
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