- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/13/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
08/13/2015 | Complete (Food) | 83 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
04/06/2015 | Follow-up (Food) | 98 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
02/26/2015 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/25/2014 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/25/2014 | Follow-up (Food) | 87 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
09/03/2013 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/03/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 03/27/2013 | Follow-up (Food) | 98 |
No violation noted during this evaluation. | 03/27/2013 | Complete (Food) | 88 |
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