- Food properly labeled
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/02/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Hands clean and properly washed (repeated violation)
|
03/03/2015 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
|
01/23/2015 | Complete (Food) | 80 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/31/2014 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/06/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
09/24/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 09/20/2013 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
09/09/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 03/01/2013 | Follow-up (Food) | 91 |
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