|
01/21/2016 | Follow-up (Food) | 98 |
- Management and food employee awareness (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
|
01/11/2016 | Complete (Food) | 88 |
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
07/08/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
|
01/20/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
07/01/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- 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
|
01/08/2014 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- 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
- In-use utensils
|
01/08/2014 | Complete (Food) | 87 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/02/2013 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/02/2013 | Complete (Food) | 89 |
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