Penny Lane, 234 N. Lowry St., SMYRNA, TN 37167 - inspection findings and violations

Business Info

Name: PENNY LANE
Address: 234 N. LOWRY ST., SMYRNA, TN 37167
Total inspections: 8
Last inspection: 12/16/2015

Score
98

Restaurant representatives - add corrected or new information about Penny Lane, 234 N. Lowry St., SMYRNA, TN 37167 »

Inspection findings	Inspection date	Type	Score
Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used Warewashing facilites, installed, maintaned, used, test strips	12/16/2015	Complete (Food)	98
Critical: Food-contact surfaces:cleaned and sanitized (repeated violation) Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation) Critical: Proper use of restriction and exclusion Critical: Handwashing sinks proplery supplied and accessible	03/27/2015	Complete (Food)	90
Critical: Food-contact surfaces:cleaned and sanitized (repeated violation) Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation) Critical: Proper cooking time and temperatures (repeated violation)	12/11/2014	Follow-up (Food)	95
Critical: Food-contact surfaces:cleaned and sanitized (repeated violation) Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation) Critical: Proper cooking time and temperatures (repeated violation) Critical: Proper cold holding temperatures	12/11/2014	Complete (Food)	91
Critical: Food-contact surfaces:cleaned and sanitized Critical: Proper disposition of unsafe food, returned food not re-served Critical: Proper cooking time and temperatures (repeated violation) Plant food properly cooked for hot holding	03/11/2014	Follow-up (Food)	93
Critical: Food-contact surfaces:cleaned and sanitized Critical: Proper disposition of unsafe food, returned food not re-served Critical: Proper cooking time and temperatures (repeated violation) Plant food properly cooked for hot holding Food properly labeled	03/11/2014	Complete (Food)	89
Critical: Proper cooking time and temperatures (repeated violation) Critical: Time as a public health control:procedures and records	12/12/2013	Complete (Food)	96
Critical: Food-contact surfaces:cleaned and sanitized Critical: Proper disposition of unsafe food, returned food not re-served Critical: Proper cooking time and temperatures Critical: Handwashing sinks proplery supplied and accessible	05/07/2013	Complete (Food)	93

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