- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Single-use/single-service articles
|
02/17/2016 | Complete (Food) | 84 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/20/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/20/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/23/2015 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/23/2015 | Complete (Food) | 84 |
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/23/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/23/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/10/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
12/03/2013 | Complete (Food) | 91 |
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