- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Gloves used properly
|
11/19/2015 | Complete (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/27/2015 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
05/27/2015 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/17/2014 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/17/2014 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/22/2014 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/17/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/09/2014 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2013 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/23/2013 | Complete (Food) | 95 |
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