- Wiping cloths
- In-use utensils
- Single-use/single-service articles
|
01/27/2016 | Complete (Food) | 96 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
08/04/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
08/04/2015 | Complete (Food) | 82 |
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
02/23/2015 | Follow-up (Food) | 97 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
02/10/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (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
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/28/2014 | Follow-up (Food) | 92 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/18/2014 | Complete (Food) | 78 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
|
02/10/2014 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
|
02/10/2014 | Complete (Food) | 90 |
- 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 (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/07/2013 | Follow-up (Food) | 92 |
- Critical: Proper date marking and disposition
- 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)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
09/05/2013 | Complete (Food) | 70 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/16/2013 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/16/2013 | Complete (Food) | 83 |
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