- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
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10/07/2015 | Complete (Food) | 95 |
- Approved thawing methods used
|
03/12/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
07/22/2014 | Complete (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
|
12/13/2013 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
|
05/02/2013 | Complete (Food) | 98 |
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