- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
08/31/2015 | Follow-up (Food) | 89 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
08/17/2015 | Complete (Food) | 77 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
02/13/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Proper cooling methds used
- In-use utensils
|
02/12/2015 | Complete (Food) | 84 |
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