White Water Express Dining Hall, 703 Golf Course Rd., COPPERHILL, TN 37317 - inspection findings and violations

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Business Info

Name: WHITE WATER EXPRESS DINING HALL
Address: 703 GOLF COURSE RD., COPPERHILL, TN 37317
Total inspections: 6
Last inspection: 06/19/2015
Score
97
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Inspection findings

Inspection date

Type

Score
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Water and ice from approved source
 06/19/2015Follow-up (Food)97
  • Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
  • Critical: Food received at proper temperature
  • Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Water and ice from approved source
  • Food properly labeled
  • In-use utensils
 06/10/2015Complete (Food)73
  • Critical: Consumer advisory provided for raw and undercooked food
  • Water and ice from approved source
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
 06/04/2014Follow-up (Food)94
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Consumer advisory provided for raw and undercooked food
  • Water and ice from approved source
  • Food properly labeled
  • In-use utensils
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
 06/04/2014Complete (Food)80
  • Critical: Proper cooking time and temperatures
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper date marking and disposition
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible
 06/14/2013Follow-up (Food)89
  • Critical: Proper cooking time and temperatures
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper date marking and disposition
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Pasteurized eggs used where required
  • Critical: Proper use of restriction and exclusion
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Food properly labeled
  • In-use utensils
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible
 06/14/2013Complete (Food)66

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