- Utensils, equip and linens
|
08/28/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Thermometers provided and accurate
- Insects, animals, and rodents not present
|
05/20/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/16/2014 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/03/2014 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
03/12/2014 | Complete (Food) | 93 |
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