- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/10/2015 | Follow-up (Food) | 94 |
- Thermometers provided and accurate
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/10/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/16/2015 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2014 | Complete (Food) | 93 |
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
|
07/01/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Proper cooling methds used
- Food properly labeled
- Personal cleanliness
- In-use utensils
|
06/17/2014 | Complete (Food) | 71 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/29/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 04/10/2013 | Follow-up (Food) | 88 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 79 |
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