|
02/23/2016 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Personal cleanliness
|
02/16/2016 | Complete (Food) | 94 |
No violation noted during this evaluation. | 09/02/2015 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
|
01/20/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
01/20/2015 | Complete (Food) | 83 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
|
07/17/2014 | Complete (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
03/18/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
11/18/2013 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Food properly labeled
|
11/07/2013 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Food properly labeled
|
11/07/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 03/04/2013 | Complete (Food) | 90 |
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