- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/20/2015 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/20/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
|
06/11/2015 | Complete (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Utensils, equip and linens
|
11/10/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Utensils, equip and linens
|
11/10/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
|
05/08/2014 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
|
11/12/2013 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Wiping cloths
|
05/13/2013 | Complete (Food) | 95 |
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