- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/05/2015 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/05/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
05/04/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- In-use utensils
|
05/04/2015 | Complete (Food) | 88 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/03/2014 | Follow-up (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
11/03/2014 | Complete (Food) | 89 |
No violation noted during this evaluation. | 05/01/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
|
05/01/2014 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2013 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2013 | Complete (Food) | 86 |
- Critical: Food separated and protected (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
06/11/2013 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
|
05/29/2013 | Complete (Food) | 84 |
No violation noted during this evaluation. | 04/02/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 03/22/2013 | Complete (Food) | 100 |
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