- Contamination prevented during food prep, strg, and dsply
|
02/12/2016 | Complete (Food) | 98 |
- Insects, animals, and rodents not present
|
08/04/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Critical: Proper eating, tasting, drinking, or tabacco use
|
08/04/2015 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/27/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/27/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
09/08/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used
- Variance obtained for specialized processing methods
|
08/27/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Personal cleanliness
|
02/14/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Variance obtained for specialized processing methods
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
01/31/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
|
07/26/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
|
07/15/2013 | Complete (Food) | 84 |
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