- Insects, animals, and rodents not present
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/07/2016 | Follow-up (Food) | 96 |
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/07/2016 | Complete (Food) | 84 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
09/21/2015 | Follow-up (Food) | 97 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/21/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/18/2015 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Proper cooling methds used
- Food properly labeled
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
05/18/2015 | Complete (Food) | 85 |
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