- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
11/02/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Hands clean and properly washed
|
11/02/2015 | Complete (Food) | 83 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/27/2015 | 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 (repeated violation)
|
04/16/2015 | Complete (Food) | 87 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/13/2014 | Complete (Food) | 84 |
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
01/29/2014 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
01/29/2014 | Complete (Food) | 92 |
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