- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/22/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2015 | Complete (Food) | 78 |
No violation noted during this evaluation. | 06/29/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food properly labeled
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/16/2015 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/23/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Washing fruits and vegetables
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2014 | Complete (Food) | 79 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/27/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/08/2014 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/27/2013 | Complete (Food) | 75 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/20/2013 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/28/2013 | Complete (Food) | 91 |
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