- Thermometers provided and accurate
|
02/04/2016 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible
|
12/29/2015 | Complete (Food) | 92 |
No violation noted during this evaluation. | 07/09/2015 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Proper cooling methds used
|
05/15/2015 | Complete (Food) | 89 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2014 | Follow-up (Food) | 98 |
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible
|
10/22/2014 | Complete (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
04/21/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
04/21/2014 | Complete (Food) | 83 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
01/14/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
|
12/03/2013 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
|
06/11/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
05/31/2013 | Complete (Food) | 91 |
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