- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
11/24/2015 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
|
06/05/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2014 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food properly labeled
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/21/2014 | Complete (Food) | 79 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
06/25/2014 | Follow-up (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
06/25/2014 | Complete (Food) | 85 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
12/23/2013 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/31/2013 | Complete (Food) | 90 |
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