- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/23/2015 | Follow-up (Food) | 95 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/23/2015 | Complete (Food) | 85 |
No violation noted during this evaluation. | 07/28/2015 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Complete (Food) | 83 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/17/2014 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/17/2014 | Complete (Food) | 89 |
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