- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/23/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/23/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/09/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Complete (Food) | 86 |
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2013 | Follow-up (Food) | 95 |
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 05/08/2013 | Follow-up (Food) | 100 |
- Critical: Proper cold holding temperatures
|
04/19/2013 | Complete (Food) | 96 |
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