- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/10/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/10/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/29/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/19/2014 | Complete (Food) | 68 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
|
06/17/2014 | Follow-up (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
06/17/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/05/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Handwashing sinks proplery supplied and accessible
|
05/23/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/23/2013 | Complete (Food) | 91 |
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