- Thermometers provided and accurate
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/02/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/12/2015 | Complete (Food) | 85 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2015 | Complete (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/12/2015 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/06/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
10/15/2014 | Complete (Food) | 82 |
- Personal cleanliness
- Utensils, equip and linens
|
04/22/2014 | Follow-up (Food) | 98 |
- Food properly labeled
- Personal cleanliness
- Utensils, equip and linens
|
04/22/2014 | Complete (Food) | 94 |
- Plant food properly cooked for hot holding
|
08/07/2013 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
08/07/2013 | Complete (Food) | 84 |
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