- Single-use/single-service articles
|
10/15/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
10/15/2015 | Complete (Food) | 90 |
- Plant food properly cooked for hot holding
|
06/18/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 09/24/2014 | Follow-up (Food) | 100 |
- Variance obtained for specialized processing methods
|
09/12/2014 | Complete (Food) | 95 |
No violation noted during this evaluation. | 05/09/2014 | Complete (Food) | 100 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
11/22/2013 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
|
11/12/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 03/01/2013 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 03/01/2013 | Complete (Food) | 95 |
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