- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
|
06/20/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
|
06/20/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2013 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/03/2013 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/03/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 04/16/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 03/20/2013 | Complete (Food) | 100 |
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