- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/16/2016 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/16/2016 | Complete (Food) | 76 |
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/26/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/26/2015 | Complete (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
01/07/2015 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
01/07/2015 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Personal cleanliness
|
08/25/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Variance obtained for specialized processing methods
- Food properly labeled
- Personal cleanliness
|
08/11/2014 | Complete (Food) | 75 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/19/2014 | Follow-up (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
03/07/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed (repeated violation)
|
11/25/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed (repeated violation)
|
11/06/2013 | Complete (Food) | 81 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2013 | Complete (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/09/2013 | Complete (Food) | 69 |
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