- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
10/22/2015 | Follow-up (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
10/22/2015 | Complete (Food) | 90 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
01/28/2015 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
01/28/2015 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/11/2014 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
10/27/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2014 | Complete (Food) | 85 |
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/08/2014 | Follow-up (Food) | 96 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/17/2013 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper hot holding temperatures
- Washing fruits and vegetables
|
05/22/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper hot holding temperatures
- Washing fruits and vegetables
- In-use utensils
|
05/22/2013 | Complete (Food) | 90 |
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