- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Gloves used properly
|
01/27/2016 | Follow-up (Food) | 96 |
- Critical: Proper cooling time and temperature
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
01/27/2016 | Complete (Food) | 89 |
- Contamination prevented during food prep, strg, and dsply
|
08/12/2015 | Complete (Food) | 99 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
|
01/15/2015 | Complete (Food) | 97 |
- Pasteurized eggs used where required
|
07/25/2014 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
|
07/25/2014 | Complete (Food) | 90 |
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/23/2014 | Complete (Food) | 97 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/18/2013 | Complete (Food) | 91 |
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