- Thermometers provided and accurate
- Utensils, equip and linens
|
11/03/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Utensils, equip and linens
|
11/03/2015 | Complete (Food) | 87 |
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
|
04/22/2015 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Contamination prevented during food prep, strg, and dsply
|
11/10/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
11/10/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2014 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Washing fruits and vegetables
|
11/07/2013 | Complete (Food) | 95 |
|
05/21/2013 | Follow-up (Food) | 99 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Gloves used properly
|
05/21/2013 | Complete (Food) | 94 |
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