- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
|
02/01/2016 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
|
02/01/2016 | Complete (Food) | 91 |
- Single-use/single-service articles
|
08/07/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
03/09/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
07/01/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper cooling time and temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
|
01/30/2014 | Complete (Food) | 90 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/09/2013 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
08/22/2013 | Complete (Food) | 73 |
No violation noted during this evaluation. | 03/01/2013 | Follow-up (Food) | 90 |
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