- Critical: Food received at proper temperature (repeated violation)
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Proper eating, tasting, drinking, or tabacco use
- Washing fruits and vegetables
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
12/14/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Insects, animals, and rodents not present
- Personal cleanliness
|
06/24/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Insects, animals, and rodents not present
- Personal cleanliness
|
06/02/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Insects, animals, and rodents not present
- Critical: Food obtained from approved source
|
12/15/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Food obtained from approved source
|
12/15/2014 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
|
07/11/2014 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
|
06/30/2014 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Insects, animals, and rodents not present
- Single-use/single-service articles
|
12/17/2013 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Single-use/single-service articles
|
12/04/2013 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2013 | Complete (Food) | 89 |
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