- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/02/2015 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
|
04/30/2015 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
10/20/2014 | Complete (Food) | 97 |
No violation noted during this evaluation. | 10/20/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
|
05/07/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
|
08/26/2013 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
|
04/11/2013 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- In-use utensils
|
04/11/2013 | Complete (Food) | 89 |
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