- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/11/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/11/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/23/2015 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/19/2015 | Complete (Food) | 80 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2014 | Complete (Food) | 81 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
09/23/2013 | Follow-up (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
|
09/06/2013 | Complete (Food) | 99 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Complete (Food) | 85 |
Restaurant representatives - add corrected or new information about Caney Fork River Valley Grille, 2400 Music Valley Dr., NASHVILLE, TN 37214 »