- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
11/23/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
11/03/2015 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/23/2015 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/23/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
12/18/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/18/2014 | Complete (Food) | 84 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
|
07/29/2014 | Follow-up (Food) | 95 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
06/19/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
12/05/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Proper cooling methds used
|
12/05/2013 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Personal cleanliness
|
07/25/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Personal cleanliness
|
06/18/2013 | Complete (Food) | 89 |
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