- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/30/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 06/08/2015 | Follow-up (Food) | 100 |
- Proper cooling methds used
|
06/08/2015 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
|
11/11/2014 | Complete (Food) | 99 |
- 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)
|
05/16/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/06/2014 | Complete (Food) | 77 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/13/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/02/2013 | Complete (Food) | 73 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/20/2013 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/08/2013 | Complete (Food) | 84 |
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