- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- In-use utensils
- Single-use/single-service articles
|
12/10/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- In-use utensils
- Single-use/single-service articles
|
12/10/2015 | Complete (Food) | 93 |
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
03/16/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
11/24/2014 | Complete (Food) | 97 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/15/2014 | Follow-up (Food) | 94 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/15/2014 | Complete (Food) | 89 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/14/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/14/2013 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/02/2013 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/10/2013 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 88 |
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