- Approved thawing methods used
- Wiping cloths
- Utensils, equip and linens
|
12/02/2015 | Follow-up (Food) | 97 |
- Approved thawing methods used
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Utensils, equip and linens
|
12/02/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/25/2015 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/25/2015 | Complete (Food) | 84 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2014 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/25/2014 | Follow-up (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/25/2014 | Complete (Food) | 82 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/10/2013 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/18/2013 | Follow-up (Food) | 91 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/18/2013 | Complete (Food) | 87 |
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