- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/13/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
05/26/2015 | Follow-up (Food) | 86 |
No violation noted during this evaluation. | 05/05/2015 | Complete (Food) | 72 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/05/2015 | Complete (Food) | 72 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Personal cleanliness
|
09/12/2014 | Follow-up (Food) | 90 |
No violation noted during this evaluation. | 09/12/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Personal cleanliness
|
09/12/2014 | Complete (Food) | 85 |
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