- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/28/2015 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
|
03/12/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 03/12/2015 | Follow-up (Food) | 89 |
No violation noted during this evaluation. | 03/12/2015 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
|
03/11/2015 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
|
08/25/2014 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/03/2014 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/28/2014 | Follow-up (Food) | 83 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2014 | Complete (Food) | 83 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/14/2013 | Follow-up (Food) | 86 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
10/29/2013 | Complete (Food) | 76 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
|
06/17/2013 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
|
06/17/2013 | Complete (Food) | 86 |
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