- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/03/2015 | Complete (Food) | 98 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/17/2015 | Follow-up (Food) | 99 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
05/29/2015 | Complete (Food) | 85 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
12/08/2014 | Follow-up (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Proper eating, tasting, drinking, or tabacco use
|
12/05/2014 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/16/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2013 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
05/14/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
05/14/2013 | Complete (Food) | 87 |
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