|
01/14/2016 | Follow-up (Food) | 99 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
|
12/30/2015 | Complete (Food) | 84 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Personal cleanliness
|
06/19/2015 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Personal cleanliness
|
06/09/2015 | Complete (Food) | 80 |
No violation noted during this evaluation. | 12/10/2014 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
06/04/2014 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
|
06/04/2014 | Complete (Food) | 93 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
|
11/15/2013 | Complete (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
06/11/2013 | Complete (Food) | 80 |
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