- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
12/01/2015 | Complete (Food) | 97 |
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2015 | Complete (Food) | 98 |
- Insects, animals, and rodents not present
|
12/08/2014 | Complete (Food) | 99 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/27/2014 | Follow-up (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/06/2014 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
|
10/23/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- In-use utensils
|
10/23/2013 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2013 | Follow-up (Food) | 92 |
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/01/2013 | Complete (Food) | 83 |
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