- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
01/19/2016 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
01/19/2016 | Complete (Food) | 88 |
|
07/28/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/09/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/26/2015 | Complete (Food) | 95 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/23/2014 | Follow-up (Food) | 98 |
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/23/2014 | Complete (Food) | 94 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/17/2014 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/16/2014 | Complete (Food) | 79 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
|
12/26/2013 | Complete (Food) | 98 |
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