- Utensils, equip and linens
|
11/03/2015 | Complete (Food) | 99 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
|
05/26/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
|
05/11/2015 | Complete (Food) | 92 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
04/07/2014 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/10/2014 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/03/2013 | Complete (Food) | 78 |
- Approved thawing methods used
- Thermometers provided and accurate
|
06/27/2013 | Complete (Food) | 97 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
|
06/27/2013 | Complete (Food) | 87 |
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