- Proper cooling methds used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/20/2015 | Follow-up (Food) | 96 |
- Proper cooling methds used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/20/2015 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/25/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2015 | Complete (Food) | 87 |
No violation noted during this evaluation. | 04/27/2015 | Complaint - Consultation (Food) | |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/12/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
02/25/2014 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 08/13/2013 | Complete (Food) | 100 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
|
07/31/2013 | Complete (Food) | 81 |
No violation noted during this evaluation. | 03/21/2013 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 03/21/2013 | Follow-up (Food) | 89 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 79 |
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