No violation noted during this evaluation. | 02/16/2016 | Follow-up (Food) | 100 |
- Critical: Handwashing sinks proplery supplied and accessible
|
02/16/2016 | Complete (Food) | 98 |
- Warewashing facilites, installed, maintaned, used, test strips
|
11/19/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Warewashing facilites, installed, maintaned, used, test strips
|
11/19/2015 | Complete (Food) | 94 |
- Critical: No discharge from eyes, nose, and mouth
|
04/27/2015 | Complete (Food) | 99 |
- Critical: Food additives: approved and properly used (repeated violation)
|
09/25/2014 | Complete (Food) | 99 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
11/06/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
11/06/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
11/06/2013 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
11/06/2013 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No discharge from eyes, nose, and mouth
|
05/21/2013 | Complete (Food) | 92 |
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