- Critical: Consumer advisory provided for raw and undercooked food
- Thermometers provided and accurate
- Food properly labeled
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/27/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/03/2015 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/03/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/16/2014 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/16/2014 | Complete (Food) | 80 |
- Critical: Food separated and protected (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
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
06/24/2014 | Follow-up (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (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
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
06/24/2014 | Complete (Food) | 73 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/19/2013 | Follow-up (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
11/19/2013 | Complete (Food) | 81 |
- 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: Handwashing sinks proplery supplied and accessible
|
05/30/2013 | Follow-up (Food) | 93 |
- 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: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/30/2013 | Complete (Food) | 83 |
Restaurant representatives - add corrected or new information about Spring Creek Ranch - Main Kitchen, 149 Chinquapin Dr., COLLIERVILLE, TN 38017 »