- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
01/12/2016 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
01/12/2016 | Complete (Food) | 87 |
- Food properly labeled
- In-use utensils
|
09/15/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Food properly labeled
- In-use utensils
|
08/25/2015 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/27/2015 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/27/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2014 | Complete (Food) | 90 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/01/2014 | Follow-up (Food) | 99 |
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/30/2014 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
11/26/2013 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
11/26/2013 | Complete (Food) | 85 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/21/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Food properly labeled
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/15/2013 | Complete (Food) | 75 |
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