|
02/01/2016 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Toxic substances properly identified, stored, used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
02/01/2016 | Complete (Food) | 82 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/20/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/20/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
02/27/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Personal cleanliness
|
08/12/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Personal cleanliness
|
08/12/2014 | Complete (Food) | 92 |
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
04/09/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
04/09/2014 | Complete (Food) | 85 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/22/2013 | Follow-up (Food) | 99 |
- Proper cooling methds used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
11/12/2013 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/25/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/11/2013 | Complete (Food) | 85 |
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