- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
08/17/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
07/29/2015 | Complete (Food) | 91 |
No violation noted during this evaluation. | 02/05/2015 | Follow-up (Food) | 100 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
02/05/2015 | Complete (Food) | 95 |
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
07/15/2014 | Complete (Food) | 96 |
- Plant food properly cooked for hot holding
- Personal cleanliness
|
01/30/2014 | Follow-up (Food) | 97 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
|
01/30/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/01/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Complete (Food) | 77 |
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