- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/29/2015 | Follow-up (Food) | 93 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
10/29/2015 | Complete (Food) | 88 |
- Critical: Time as a public health control:procedures and records
|
04/27/2015 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- In-use utensils
|
04/27/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/11/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
10/21/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
|
10/21/2013 | Complete (Food) | 83 |
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