- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/12/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/28/2015 | Complete (Food) | 81 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
|
04/20/2015 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/11/2014 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
08/14/2014 | Complete (Food) | 90 |
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