- Thermometers provided and accurate
- Food properly labeled
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/06/2015 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
10/06/2015 | Complete (Food) | 83 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
|
04/10/2015 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
|
03/26/2015 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
|
07/15/2014 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/24/2013 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
05/14/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/14/2013 | Complete (Food) | 90 |
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