- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
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07/10/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/10/2015 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth
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03/30/2015 | Complete (Food) | 98 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
08/20/2014 | Complete (Food) | 94 |
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