- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/08/2015 | Follow-up (Food) | 98 |
No violation noted during this evaluation. | 10/08/2015 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/08/2015 | Complete (Food) | 83 |
- Critical: Handwashing sinks proplery supplied and accessible
|
01/12/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
|
08/13/2014 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
|
08/13/2014 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
02/25/2014 | Complete (Food) | 98 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
|
09/27/2013 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
|
09/27/2013 | Complete (Food) | 94 |
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2013 | Follow-up (Food) | 96 |
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/30/2013 | Complete (Food) | 96 |
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