- Critical: Toxic substances properly identified, stored, used
|
10/07/2015 | Complete (Food) | 99 |
- Plant food properly cooked for hot holding
|
04/29/2015 | Complete (Food) | 98 |
- Plant food properly cooked for hot holding
|
12/17/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Plant food properly cooked for hot holding
|
11/05/2014 | Complete (Food) | |
- 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
- Contamination prevented during food prep, strg, and dsply
|
05/09/2014 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
04/23/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
09/12/2013 | Complete (Food) | 98 |
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