- Critical: Food separated and protected
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed (repeated violation)
|
12/14/2015 | Complete (Food) | 85 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/09/2015 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/09/2015 | Complete (Food) | 85 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/25/2014 | Follow-up (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food
- Proper cooling methds used
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/14/2014 | Complete (Food) | 84 |
- Critical: Proper disposition of unsafe food, returned food not re-served
|
01/16/2014 | Follow-up (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion
|
01/16/2014 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed (repeated violation)
|
07/24/2013 | Follow-up (Food) | 94 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: Hands clean and properly washed
|
07/22/2013 | Complete (Food) | 80 |
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