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09/14/2015 | Complete (Food) | 97 |
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
12/01/2014 | Follow-up (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
|
11/14/2014 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
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06/18/2014 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Food additives: approved and properly used
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2014 | Complete (Food) | 92 |
No violation noted during this evaluation. | 12/04/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 11/22/2013 | Complete (Food) | 90 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
|
05/30/2013 | Complete (Food) | 91 |
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