- Contamination prevented during food prep, strg, and dsply
|
11/16/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
11/16/2015 | Complete (Food) | 86 |
No violation noted during this evaluation. | 06/17/2015 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion (repeated violation)
|
05/29/2015 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2014 | Complete (Food) | 84 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/01/2014 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
04/08/2014 | Complete (Food) | 91 |
No violation noted during this evaluation. | 11/14/2013 | Follow-up (Food) | 98 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
11/14/2013 | Follow-up (Food) | 98 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
|
11/04/2013 | Complete (Food) | 93 |
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