- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
02/18/2016 | Complete (Food) | 91 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/23/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Hands clean and properly washed
|
11/12/2015 | Complete (Food) | 82 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2014 | Complete (Food) | 81 |
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Follow-up (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- In-use utensils
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2013 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Single-use/single-service articles
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2013 | Complete (Food) | 90 |
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