- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/05/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
02/10/2015 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/23/2014 | Follow-up (Food) | 96 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2014 | Complete (Food) | 91 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/13/2014 | Follow-up (Food) | 95 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
02/25/2014 | Complete (Food) | 91 |
- Critical: Food separated and protected (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)
|
12/21/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Complete (Food) | 86 |
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