- Contamination prevented during food prep, strg, and dsply
|
11/12/2015 | Complete (Food) | 99 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/06/2015 | Complete (Food) | 95 |
- 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
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2014 | Complete (Food) | 94 |
- Critical: Food separated and protected (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Single-use/single-service articles
|
03/28/2014 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Single-use/single-service articles
|
03/21/2014 | Complete (Food) | 86 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
|
06/11/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- In-use utensils
|
06/11/2013 | Complete (Food) | 91 |
No violation noted during this evaluation. | 06/04/2013 | Complete (Food) | 100 |
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