- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/02/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
|
05/14/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 03/02/2015 | Complaint - Consultation (Food) | 100 |
No violation noted during this evaluation. | 03/02/2015 | Complaint - Consultation (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
11/04/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
|
11/04/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Wiping cloths
|
11/04/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Wiping cloths
|
11/04/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Wiping cloths
|
11/04/2013 | Complete (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Wiping cloths
|
11/04/2013 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Complete (Food) | 90 |
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