- Contamination prevented during food prep, strg, and dsply
|
11/13/2015 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
04/28/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/14/2014 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Proper eating, tasting, drinking, or tabacco use
|
10/13/2014 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
04/24/2014 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
|
04/14/2014 | Complete (Food) | 77 |
- Critical: Hands clean and properly washed (repeated violation)
|
10/18/2013 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
|
10/08/2013 | Complete (Food) | 89 |
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