- Single-use/single-service articles
|
02/19/2016 | Follow-up (Food) | 99 |
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
02/19/2016 | Complete (Food) | 97 |
|
07/28/2015 | Complete (Food) | 99 |
|
02/13/2015 | Follow-up (Food) | 99 |
No violation noted during this evaluation. | 02/13/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/23/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
09/05/2014 | Complete (Food) | 79 |
No violation noted during this evaluation. | 03/11/2014 | Complete (Food) | 100 |
- Critical: Proper hot holding temperatures
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
08/06/2013 | Follow-up (Food) | 94 |
- Critical: Proper hot holding temperatures
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
08/06/2013 | Complete (Food) | 89 |
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