- Single-use/single-service articles
|
10/06/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Single-use/single-service articles
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/06/2015 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized
- In-use utensils
|
04/07/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
04/07/2015 | Follow-up (Food) | 93 |
- Plant food properly cooked for hot holding
|
08/26/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Plant food properly cooked for hot holding
|
08/26/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/12/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
08/05/2013 | Follow-up (Food) | 95 |
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