- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Personal cleanliness
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/23/2015 | Follow-up (Food) | 94 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Personal cleanliness
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/23/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
10/30/2014 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
|
12/02/2013 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Approved thawing methods used
|
11/25/2013 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2013 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2013 | Complete (Food) | 87 |
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