- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
02/05/2016 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: Handwashing sinks proplery supplied and accessible
|
01/27/2016 | Complete (Food) | 83 |
- Insects, animals, and rodents not present
|
09/18/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/31/2015 | Complete (Food) | 85 |
- Critical: Proper hot holding temperatures (repeated violation)
- Plant food properly cooked for hot holding
|
02/03/2015 | Follow-up (Food) | 96 |
- Critical: Proper hot holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
|
01/23/2015 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
08/04/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
08/04/2014 | Complete (Food) | 88 |
- Management and food employee awareness (repeated violation)
|
01/31/2014 | Follow-up (Food) | 99 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
|
01/23/2014 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
|
09/05/2013 | Complete (Food) | 96 |
No violation noted during this evaluation. | 09/04/2013 | Complete (Food) | 100 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
|
08/20/2013 | Complete (Food) | 82 |
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