- Contamination prevented during food prep, strg, and dsply
|
08/24/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/24/2015 | Complete (Food) | 83 |
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/02/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/02/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/19/2014 | Complete (Food) | 81 |
- 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)
|
04/22/2014 | Follow-up (Food) | 94 |
- 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
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/10/2014 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2013 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/22/2013 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/26/2013 | Follow-up (Food) | 92 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 87 |
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