No violation noted during this evaluation. | 12/17/2015 | Follow-up (Food) | 100 |
- Critical: Proper cooling time and temperature
|
12/17/2015 | Complete (Food) | 95 |
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
10/14/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
|
10/03/2014 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
04/04/2014 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/04/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
10/29/2013 | Complete (Food) | 94 |
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