- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
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10/16/2015 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
04/15/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
|
10/28/2014 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
|
10/28/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
|
04/11/2014 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
08/22/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
|
07/29/2013 | Complete (Food) | 90 |
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