- Single-use/single-service articles
|
12/03/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/23/2015 | Complete (Food) | 92 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/12/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/12/2015 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/25/2014 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
09/24/2014 | Complete (Food) | 87 |
- 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
- Critical: Food additives: approved and properly used
|
08/25/2014 | Complete (Food) | 94 |
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/14/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/03/2014 | Complete (Food) | 88 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
11/15/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 11/15/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 11/05/2013 | Complete (Food) | 92 |
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
11/05/2013 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/25/2013 | Complete (Food) | 93 |
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