- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
12/17/2015 | Follow-up (Food) | 95 |
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
- Critical: Food obtained from approved source
|
11/30/2015 | Complete (Food) | 75 |
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/08/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/16/2015 | Complete (Food) | 77 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/06/2015 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/01/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
04/23/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Food properly labeled
- In-use utensils
|
04/23/2014 | Complete (Food) | 84 |
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