- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/29/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2015 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/29/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2014 | Complete (Food) | 78 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
05/21/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
|
05/19/2014 | Follow-up (Food) | 88 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
05/08/2014 | Complete (Food) | 84 |
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