- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
10/12/2015 | Follow-up (Food) | 97 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
10/12/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2015 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Proper cooling methds used
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2015 | Complete (Food) | 85 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/13/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/18/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2014 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/31/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
10/18/2013 | Complete (Food) | 91 |
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