- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
11/23/2015 | Complete (Food) | 95 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
06/29/2015 | Follow-up (Food) | 95 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
|
06/22/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Single-use/single-service articles
|
09/09/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/28/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2013 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food properly labeled
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
09/03/2013 | Complete (Food) | 84 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 94 |
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