- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/27/2015 | Follow-up (Food) | 91 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
10/12/2015 | Complete (Food) | 76 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/20/2015 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Proper cooling time and temperature
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
|
09/11/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooling time and temperature
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
|
09/11/2014 | Complete (Food) | 87 |
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