|
10/16/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Food properly labeled
|
10/16/2015 | Complete (Food) | 94 |
- Critical: Hands clean and properly washed
|
06/04/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Hands clean and properly washed
|
06/04/2015 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2014 | Complete (Food) | 75 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
06/19/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
06/19/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/06/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
12/20/2013 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
06/24/2013 | Follow-up (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
06/11/2013 | Complete (Food) | 89 |
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