- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
02/12/2016 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
02/12/2016 | Complete (Food) | 85 |
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
09/08/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
08/26/2015 | Complete (Food) | 86 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Complete (Food) | 94 |
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/06/2014 | Follow-up (Food) | 97 |
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/06/2014 | Complete (Food) | 87 |
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