- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
10/29/2015 | Follow-up (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
10/29/2015 | Complete (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/15/2015 | Complete (Food) | 87 |
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/12/2015 | Follow-up (Food) | 97 |
- Pasteurized eggs used where required
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
12/18/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
05/15/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
05/15/2014 | Complete (Food) | 68 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
|
01/23/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- In-use utensils
|
12/19/2013 | Complete (Food) | 84 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Complete (Food) | 80 |
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