- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
02/10/2016 | Follow-up (Food) | 98 |
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
02/10/2016 | Complete (Food) | 93 |
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
08/10/2015 | Follow-up (Food) | 98 |
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/10/2015 | Complete (Food) | 96 |
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/16/2015 | Complete (Food) | 97 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Follow-up (Food) | 96 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2014 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
|
08/19/2013 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
|
08/19/2013 | Complete (Food) | 91 |
No violation noted during this evaluation. | 03/08/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 03/08/2013 | Complete (Food) | 92 |
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