|
08/27/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Wiping cloths
|
08/27/2015 | Complete (Food) | 92 |
- Contamination prevented during food prep, strg, and dsply
|
03/11/2015 | Complete (Food) | 99 |
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
02/23/2015 | Complete (Food) | 95 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
08/06/2014 | Follow-up (Food) | 96 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
08/06/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/18/2014 | Follow-up (Food) | 89 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/04/2014 | Complete (Food) | 84 |
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Follow-up (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Complete (Food) | 86 |
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