- Approved thawing methods used
|
09/21/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
|
09/21/2015 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
09/12/2014 | Complete (Food) | 98 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/04/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
08/23/2013 | Complete (Food) | 89 |
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