- Contamination prevented during food prep, strg, and dsply
|
12/30/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
|
12/30/2015 | Complete (Food) | 86 |
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2015 | Follow-up (Food) | 97 |
- Food properly labeled
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
12/12/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
|
12/11/2014 | Complete (Food) | 85 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
|
05/22/2014 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- In-use utensils
|
04/03/2014 | Complete (Food) | 79 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Water and ice from approved source
|
08/29/2013 | Complete (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Water and ice from approved source
|
08/29/2013 | Follow-up (Food) | 95 |
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