- Critical: Proper hot holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Critical: Hands clean and properly washed
|
12/07/2015 | Complete (Food) | 86 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/15/2015 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/15/2015 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Follow-up (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
08/14/2014 | Complete (Food) | 80 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
01/23/2014 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
07/19/2013 | Complete (Food) | 96 |
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