- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/18/2015 | Follow-up (Food) | 97 |
- Critical: Food in good condition, safe, and unadulterated
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
12/18/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2015 | Complete (Food) | 95 |
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
12/18/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
|
05/05/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
05/05/2014 | Complete (Food) | 87 |
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
|
11/14/2013 | Complete (Food) | 97 |
- Washing fruits and vegetables
|
06/05/2013 | Complete (Food) | 99 |
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