Paul & Jackies Country Kitchen, 1578 Zinc Plant Rd., CLARKSVILLE, TN 37040 - inspection findings and violations



Business Info

Name: PAUL & JACKIES COUNTRY KITCHEN
Address: 1578 ZINC PLANT RD., CLARKSVILLE, TN 37040
Total inspections: 6
Last inspection: 11/23/2015
Score
97

Restaurant representatives - add corrected or new information about Paul & Jackies Country Kitchen, 1578 Zinc Plant Rd., CLARKSVILLE, TN 37040 »


Inspection findings

Inspection date

Type

Score

  • Contamination prevented during food prep, strg, and dsply
  • Wiping cloths
11/23/2015Complete (Food)97
  • Critical: Food received at proper temperature (repeated violation)
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
05/18/2015Complete (Food)96
  • Critical: Food received at proper temperature
  • Critical: Proper reheating procedures for hot holding
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
  • Insects, animals, and rodents not present
  • Critical: Handwashing sinks proplery supplied and accessible
11/04/2014Complete (Food)93
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
04/28/2014Complete (Food)93
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper cooking time and temperatures
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Contamination prevented during food prep, strg, and dsply
  • Washing fruits and vegetables
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/17/2013Complete (Food)90
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Critical: Food additives: approved and properly used
  • Critical: Handwashing sinks proplery supplied and accessible
04/15/2013Complete (Food)91

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