- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/15/2015 | Complete (Food) | 99 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/05/2015 | Follow-up (Food) | 94 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/05/2015 | Complete (Food) | 89 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/16/2014 | Complete (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2014 | Complete (Food) | 79 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
07/11/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food additives: approved and properly used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: Proper eating, tasting, drinking, or tabacco use
|
06/19/2014 | Complete (Food) | 74 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/05/2013 | Complete (Food) | 89 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Complete (Food) | 85 |
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