- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/24/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
11/20/2015 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Personal cleanliness
|
04/22/2015 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2014 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
05/19/2014 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/19/2013 | Complete (Food) | 93 |
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
05/31/2013 | Follow-up (Food) | 97 |
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
05/20/2013 | Complete (Food) | 87 |
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