- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
|
11/12/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/29/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/20/2015 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/09/2015 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/01/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/31/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/11/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
07/30/2013 | Complete (Food) | 95 |
No violation noted during this evaluation. | 03/04/2013 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 02/26/2013 | Complete (Food) | 86 |
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