|
02/12/2016 | Follow-up (Food) | 99 |
- Critical: Proper date marking and disposition
- Food properly labeled
|
02/12/2016 | Complete (Food) | 94 |
No violation noted during this evaluation. | 08/11/2015 | Complete (Food) | 100 |
No violation noted during this evaluation. | 02/02/2015 | Complete (Food) | 100 |
No violation noted during this evaluation. | 07/31/2014 | Complete (Food) | 100 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/02/2014 | Follow-up (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/13/2014 | Complete (Food) | 80 |
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/15/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2013 | Complete (Food) | 81 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/14/2013 | Follow-up (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2013 | Complete (Food) | 85 |
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