- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
11/02/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/12/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/02/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
10/13/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
09/23/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/05/2013 | Complete (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
|
05/30/2013 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- In-use utensils
|
05/30/2013 | Complete (Food) | 92 |
Restaurant representatives - add corrected or new information about Woodys #5, 1206 C Hwy 48/13, CLARKSVILLE, TN 37040 »