- Critical: Food-contact surfaces:cleaned and sanitized
|
05/26/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- In-use utensils
|
05/26/2015 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2014 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
|
05/01/2013 | Complete (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
05/01/2013 | Complete (Food) | 73 |
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