Tennessee Highway Patrol Training Center Cafeteria, 275 Stewarts Ferry Pk, NASHVILLE, TN 37214 - inspection findings and violations



Business Info

Name: TENNESSEE HIGHWAY PATROL TRAINING CENTER CAFETERIA
Address: 275 STEWARTS FERRY PK, NASHVILLE, TN 37214
Total inspections: 8
Last inspection: 02/04/2016
Score
98

Restaurant representatives - add corrected or new information about Tennessee Highway Patrol Training Center Cafeteria, 275 Stewarts Ferry Pk, NASHVILLE, TN 37214 »


Inspection findings

Inspection date

Type

Score

  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
02/04/2016Follow-up (Food)98
  • Critical: Food separated and protected
  • Critical: Proper cold holding temperatures
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
11/03/2015Complete (Food)90
  • Critical: Proper date marking and disposition
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/14/2015Follow-up (Food)97
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Proper date marking and disposition
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/14/2015Complete (Food)92
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/12/2014Follow-up (Food)96
  • Critical: Proper cold holding temperatures (repeated violation)
  • Critical: Time as a public health control:procedures and records
  • Critical: Proper use of restriction and exclusion
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
08/26/2014Complete (Food)87
  • Critical: Proper reheating procedures for hot holding
  • Management and food employee awareness (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
02/14/2014Follow-up (Food)96
  • Critical: Proper reheating procedures for hot holding
  • Management and food employee awareness (repeated violation)
  • Critical: Proper cold holding temperatures
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
  • Critical: Handwashing sinks proplery supplied and accessible
02/14/2014Complete (Food)87

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