- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
02/22/2016 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
02/22/2016 | Complete (Food) | 86 |
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
10/13/2015 | Follow-up (Food) | 94 |
- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
10/13/2015 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
03/27/2015 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
03/27/2015 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
10/28/2014 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
04/23/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
|
12/04/2013 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2013 | Follow-up (Food) | 87 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2013 | Complete (Food) | 78 |
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