- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/23/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/23/2015 | Complete (Food) | 80 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
|
06/23/2015 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
|
06/23/2015 | Complete (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/31/2014 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/31/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Personal cleanliness
|
04/17/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Personal cleanliness
- In-use utensils
|
04/17/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2013 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
09/25/2013 | Complete (Food) | 80 |
No violation noted during this evaluation. | 03/04/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 03/04/2013 | Complete (Food) | 88 |
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