- Thermometers provided and accurate
|
09/15/2015 | Complete (Food) | 99 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
03/09/2015 | Complete (Food) | 93 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
08/12/2014 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- In-use utensils
|
08/12/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/11/2014 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
07/25/2013 | Follow-up (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
07/25/2013 | Complete (Food) | 91 |
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