- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Single-use/single-service articles
|
12/07/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Single-use/single-service articles
- Critical: Hands clean and properly washed
|
12/07/2015 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
06/30/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
|
06/24/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/10/2014 | Complete (Food) | 80 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/03/2014 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2013 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2013 | Complete (Food) | 95 |
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