- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
12/11/2015 | Follow-up (Food) | 97 |
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
12/11/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2015 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/07/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
10/23/2014 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2014 | Complete (Food) | 95 |
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