- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/18/2015 | Follow-up (Food) | 98 |
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2015 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
04/22/2015 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
04/22/2015 | Complete (Food) | 88 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2014 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Proper cooling methds used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Washing fruits and vegetables
|
04/23/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion (repeated violation)
- Washing fruits and vegetables
|
04/23/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Complete (Food) | 91 |
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/11/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/11/2013 | Complete (Food) | 82 |
Restaurant representatives - add corrected or new information about 360 Bistro, 6000 Hwy 100, Ste 100, NASHVILLE, TN 37205 »