- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
|
10/27/2015 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
- Critical: Hands clean and properly washed
|
10/13/2015 | Complete (Food) | 81 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
|
05/05/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
05/05/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
|
11/13/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
|
11/13/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
|
06/27/2014 | Follow-up (Food) | 98 |
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Food properly labeled
|
06/17/2014 | Complete (Food) | 94 |
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