- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
|
05/07/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Food properly labeled
|
04/23/2015 | Complete (Food) | 86 |
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No discharge from eyes, nose, and mouth
|
10/17/2014 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No discharge from eyes, nose, and mouth
|
10/17/2014 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Water and ice from approved source
- Insects, animals, and rodents not present
|
01/30/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
07/19/2013 | Follow-up (Food) | 92 |
No violation noted during this evaluation. | 07/16/2013 | Complete (Food) | 100 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
06/21/2013 | Complete (Food) | 79 |
Restaurant representatives - add corrected or new information about Mcdonalds #4406, 1921 Madison, CLARKSVILLE, TN 37040 »