- Food properly labeled
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/12/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Food properly labeled
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/12/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/20/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/16/2014 | Follow-up (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2014 | Complete (Food) | 71 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/24/2014 | Follow-up (Food) | 85 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/24/2014 | Complete (Food) | 61 |
- 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
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/23/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/20/2013 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/20/2013 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served (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: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/02/2013 | Complete (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
04/18/2013 | Complete (Food) | 79 |
Restaurant representatives - add corrected or new information about Mandarin Wok, 526 Munford Ave., MUNFORD, TN 38058 »