- Critical: Proper cooling time and temperature
- Single-use/single-service articles
|
12/28/2015 | Follow-up (Food) | 99 |
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
06/18/2015 | Follow-up (Food) | 96 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
06/18/2015 | Complete (Food) | 91 |
- Critical: Handwashing sinks proplery supplied and accessible
|
12/26/2014 | Follow-up (Food) | 98 |
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/26/2014 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth
|
06/16/2014 | Follow-up (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Critical: No discharge from eyes, nose, and mouth
|
06/16/2014 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
|
12/04/2013 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
|
12/04/2013 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
04/12/2013 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
04/12/2013 | Complete (Food) | 92 |
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