- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
- Critical: Handwashing sinks proplery supplied and accessible
|
02/18/2016 | Complete (Food) | 81 |
- Thermometers provided and accurate
|
08/19/2015 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Thermometers provided and accurate
|
08/19/2015 | Complete (Food) | 94 |
No violation noted during this evaluation. | 01/12/2015 | Follow-up (Food) | 99 |
|
01/12/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Personal cleanliness
|
01/12/2015 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
07/16/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
07/16/2014 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
01/10/2014 | Complete (Food) | |
- Critical: Proper cooking time and temperatures
|
09/11/2013 | Complete (Food) | 98 |
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