- Contamination prevented during food prep, strg, and dsply
|
10/14/2015 | Follow-up (Food) | 98 |
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/14/2015 | Complete (Food) | 96 |
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/01/2015 | Complete (Food) | 93 |
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2015 | Complete (Food) | 83 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2014 | Complete (Food) | 94 |
- 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)
|
04/04/2014 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
03/19/2014 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Utensils, equip and linens
- Single-use/single-service articles
|
11/05/2013 | Complete (Food) | |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
|
05/28/2013 | Complete (Food) | 92 |
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