No violation noted during this evaluation. | 10/14/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Critical: Time as a public health control:procedures and records
|
10/14/2015 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition
|
03/31/2015 | Complete (Food) | 99 |
- Pasteurized foods used (repeated violation)
|
11/07/2014 | Complete (Food) | 99 |
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/19/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/19/2014 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/23/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/23/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 03/11/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 02/25/2013 | Complete (Food) | 87 |
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