- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
09/16/2015 | Follow-up (Food) | 98 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
09/16/2015 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
|
03/20/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/14/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/15/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Plant food properly cooked for hot holding
|
03/21/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
03/21/2014 | Complete (Food) | 88 |
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 92 |
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