- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
12/15/2015 | Follow-up (Food) | 97 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
12/04/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/24/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/24/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Complete (Food) | 86 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
06/10/2014 | Complete (Food) | 92 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2013 | Complete (Food) | 80 |
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
06/03/2013 | Complete (Food) | 97 |
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