- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
09/09/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
|
03/25/2015 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- In-use utensils
|
03/12/2015 | Complete (Food) | 76 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
09/09/2014 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
|
09/03/2014 | Complete (Food) | 94 |
- Pasteurized foods used (repeated violation)
- Personal cleanliness
|
04/28/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Personal cleanliness
|
04/15/2014 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
12/09/2013 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- In-use utensils
|
12/09/2013 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
|
07/31/2013 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
|
05/09/2013 | Complete (Food) | 79 |
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