- Contamination prevented during food prep, strg, and dsply
|
01/27/2016 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
01/27/2016 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/17/2015 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
04/07/2015 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/13/2014 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Food properly labeled
- In-use utensils
|
10/23/2014 | Complete (Food) | 79 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/26/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/19/2014 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/10/2014 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/26/2013 | Complete (Food) | 91 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Washing fruits and vegetables
|
07/19/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
06/26/2013 | Complete (Food) | 81 |
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