- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
02/04/2016 | Complete (Food) | 93 |
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
02/03/2016 | Follow-up (Food) | 98 |
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/03/2015 | Complete (Food) | 98 |
- Critical: Food separated and protected (repeated violation)
|
01/20/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
|
01/15/2015 | Complete (Food) | 89 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/06/2014 | Follow-up (Food) | 97 |
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
07/28/2014 | Complete (Food) | 87 |
No violation noted during this evaluation. | 01/27/2014 | Complete (Food) | 100 |
No violation noted during this evaluation. | 01/27/2014 | Complete (Food) | 100 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/19/2013 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
08/19/2013 | Complete (Food) | 91 |
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