- Utensils, equip and linens
|
11/23/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Utensils, equip and linens
|
11/23/2015 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (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
|
06/03/2015 | Follow-up (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- 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
|
05/08/2015 | Complete (Food) | 84 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/20/2014 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/20/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
|
06/18/2014 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Hands clean and properly washed
|
06/18/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
12/30/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
12/30/2013 | Complete (Food) | 83 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/24/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/13/2013 | Complete (Food) | 86 |
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