- Proper cooling methds used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
09/29/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures (repeated violation)
- Proper cooling methds used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Critical: Hands clean and properly washed
|
09/10/2015 | Complete (Food) | 72 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/27/2015 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Food additives: approved and properly used
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/27/2015 | Complete (Food) | 72 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2014 | Follow-up (Food) | 94 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2014 | Complete (Food) | 66 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2014 | Complete (Food) | 66 |
| No violation noted during this evaluation. | 04/08/2014 | Complete (Food) | 100 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/31/2013 | Complete (Food) | 97 |
| No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 99 |
| No violation noted during this evaluation. | 04/04/2013 | Complete (Food) | 88 |
Restaurant representatives - add corrected or new information about Spence Hall Dining Services @ Fisk, 1000 17th Avenue, N., NASHVILLE, TN 37208 »