- Warewashing facilites, installed, maintaned, used, test strips
|
12/17/2015 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Warewashing facilites, installed, maintaned, used, test strips
|
12/16/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Warewashing facilites, installed, maintaned, used, test strips
|
12/16/2015 | Complete (Food) | 84 |
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
|
06/11/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
05/01/2014 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
05/01/2014 | Complete (Food) | 88 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/19/2013 | Follow-up (Food) | 94 |
- 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: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/19/2013 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/24/2013 | Complete (Food) | 94 |
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