- Approved thawing methods used
|
11/02/2015 | Complete (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
06/10/2015 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
06/10/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2014 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2014 | Complete (Food) | 82 |
No violation noted during this evaluation. | 07/01/2014 | Follow-up (Food) | 100 |
|
06/02/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
01/15/2014 | Follow-up (Food) | 96 |
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