- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
12/01/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
|
12/01/2015 | Complete (Food) | 88 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
05/20/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
|
05/20/2015 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/28/2014 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/14/2014 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/07/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/16/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/04/2013 | Complete (Food) | 81 |
No violation noted during this evaluation. | 04/03/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 88 |
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