- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/09/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2015 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records
|
06/10/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/10/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
|
04/14/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
04/14/2014 | Complete (Food) | 90 |
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