No violation noted during this evaluation. | 11/03/2015 | Follow-up (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooling time and temperature
|
11/03/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
05/22/2015 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion (repeated violation)
|
05/19/2015 | Complete (Food) | 89 |
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2014 | Follow-up (Food) | 95 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2014 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
05/14/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
12/06/2013 | Complete (Food) | 92 |
No violation noted during this evaluation. | 04/09/2013 | Follow-up (Food) | 90 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 76 |
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