- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/08/2015 | Complete (Food) | 81 |
No violation noted during this evaluation. | 08/19/2015 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
06/18/2015 | Complete (Food) | 81 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/12/2015 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Food properly labeled
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
|
12/09/2014 | Complete (Food) | 79 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2014 | Complete (Food) | 74 |
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