- Personal cleanliness
- Wiping cloths
|
09/03/2015 | Complete (Food) | 97 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2015 | Follow-up (Food) | 87 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2015 | Complete (Food) | 77 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
04/17/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
04/26/2013 | Complete (Food) | 90 |
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