- Contamination prevented during food prep, strg, and dsply
|
12/17/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
12/01/2015 | Complete (Food) | 87 |
No violation noted during this evaluation. | 05/08/2015 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
|
04/24/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
09/16/2014 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
|
09/16/2014 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
|
10/10/2013 | Complete (Food) | 98 |
No violation noted during this evaluation. | 03/21/2013 | Complete (Food) | 99 |
No violation noted during this evaluation. | 03/21/2013 | Complete (Food) | 99 |
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