- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
09/10/2015 | Follow-up (Food) | 98 |
- 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
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/31/2015 | Complete (Food) | 82 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2015 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/03/2015 | Complete (Food) | 79 |
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2014 | Follow-up (Food) | 97 |
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2014 | Complete (Food) | 92 |
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