- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/29/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Personal cleanliness
|
12/23/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion (repeated violation)
- Personal cleanliness
|
12/23/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Personal cleanliness
|
05/27/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
|
05/27/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
- Critical: Food obtained from approved source
|
12/30/2013 | Complete (Food) | 95 |
- Critical: Food additives: approved and properly used (repeated violation)
|
07/17/2013 | Follow-up (Food) | 99 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Proper eating, tasting, drinking, or tabacco use
|
06/27/2013 | Complete (Food) | 85 |
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