- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/11/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/10/2015 | Complete (Food) | 88 |
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
|
03/03/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- In-use utensils
|
03/03/2015 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/09/2014 | Follow-up (Food) | 93 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
12/01/2014 | Complete (Food) | 83 |
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