- Contamination prevented during food prep, strg, and dsply
|
12/15/2015 | Follow-up (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
|
12/15/2015 | Complete (Food) | 94 |
No violation noted during this evaluation. | 07/01/2015 | Follow-up (Food) | 99 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: No discharge from eyes, nose, and mouth
|
06/18/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
12/19/2014 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/08/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
|
10/30/2013 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
04/12/2013 | Complete (Food) | 97 |
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