- Food properly labeled
- Wiping cloths
|
10/29/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Food properly labeled
- Wiping cloths
|
10/29/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
|
04/23/2015 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
|
04/23/2015 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Utensils, equip and linens
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/10/2014 | Follow-up (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible
|
10/27/2014 | Complete (Food) | 88 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Single-use/single-service articles
|
04/09/2014 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
- Washing fruits and vegetables
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
08/28/2013 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food properly labeled
- Personal cleanliness
- Washing fruits and vegetables
- In-use utensils
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
08/21/2013 | Complete (Food) | 70 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Insects, animals, and rodents not present
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
04/18/2013 | Complete (Food) | 91 |
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