|
11/19/2015 | Complete (Food) | 99 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/27/2015 | Follow-up (Food) | 97 |
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
|
11/04/2014 | Complete (Food) | 96 |
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
|
06/04/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
06/04/2014 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/02/2013 | Follow-up (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
11/22/2013 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
|
04/17/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 04/05/2013 | Complete (Food) | 89 |
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