No violation noted during this evaluation. | 02/24/2016 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/11/2016 | Complete (Food) | 92 |
- Contamination prevented during food prep, strg, and dsply
|
07/23/2015 | Follow-up (Food) | 97 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
|
07/23/2015 | Complete (Food) | 92 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
01/21/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/24/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/09/2014 | Complete (Food) | 87 |
- Critical: Food separated and protected (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/02/2013 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Complete (Food) | 81 |
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