- Thermometers provided and accurate
- In-use utensils
|
12/10/2015 | Follow-up (Food) | 93 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- In-use utensils
|
12/10/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/23/2015 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Pasteurized eggs used where required
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/13/2015 | Complete (Food) | 79 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
|
11/12/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
|
11/12/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/17/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/06/2014 | Complete (Food) | 80 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
10/08/2013 | Complete (Food) | 91 |
- 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: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
10/08/2013 | Complete (Food) | 77 |
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