|
07/09/2015 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/09/2015 | Complete (Food) | 89 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/16/2015 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: No discharge from eyes, nose, and mouth
|
03/17/2015 | Complete (Food) | 83 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Variance obtained for specialized processing methods
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/15/2014 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
09/24/2013 | Complete (Food) | 92 |
No violation noted during this evaluation. | 03/13/2013 | Complete (Food) | 91 |
No violation noted during this evaluation. | 02/26/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 02/26/2013 | Complete (Food) | 88 |
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