- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
|
12/21/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
|
05/26/2015 | Complete (Food) | 97 |
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/21/2014 | Complete (Food) | 96 |
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
04/15/2014 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Utensils, equip and linens
|
11/14/2013 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
06/20/2013 | Complete (Food) | 94 |
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