- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
02/16/2016 | Complete (Food) | 88 |
No violation noted during this evaluation. | 11/17/2015 | Follow-up (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2015 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
10/30/2014 | Complete (Food) | 89 |
- Critical: Food additives: approved and properly used
- Water and ice from approved source
|
05/01/2014 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
|
11/26/2013 | Complete (Food) | 96 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
05/09/2013 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
05/09/2013 | Complete (Food) | 92 |
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