- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
01/19/2016 | Complete (Food) | 90 |
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/13/2015 | Complete (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible
|
02/12/2015 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
09/05/2014 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
|
08/19/2014 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
|
02/13/2014 | Complete (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Insects, animals, and rodents not present
- Single-use/single-service articles
|
09/25/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 02/25/2013 | Complete (Food) | 92 |
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