- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/09/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/09/2015 | Complete (Food) | 85 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/10/2015 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/13/2015 | Complete (Food) | 81 |
- Single-use/single-service articles
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/11/2014 | Follow-up (Food) | 95 |
- Critical: Proper use of restriction and exclusion
- Single-use/single-service articles
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/10/2014 | Complete (Food) | 90 |
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