- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/05/2015 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Food obtained from approved source
|
06/01/2015 | Complete (Food) | 92 |
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2014 | Follow-up (Food) | 98 |
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Hands clean and properly washed
|
05/08/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- In-use utensils
- Critical: Hands clean and properly washed
|
05/08/2014 | Complete (Food) | 83 |
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