- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
|
07/19/2014 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/01/2014 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/19/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/21/2013 | Complete (Food) | 80 |
No violation noted during this evaluation. | 06/22/2013 | Complete (Food) | 100 |
- Critical: Proper cooking time and temperatures
- Plant food properly cooked for hot holding
- Personal cleanliness
|
06/08/2013 | Complete (Food) | 95 |
Restaurant representatives - add corrected or new information about Boss Hogg, 539 Catfish Ln., CRUMP, TN 38327 »