- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/06/2016 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/21/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2015 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/31/2014 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/21/2014 | Complete (Food) | 78 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/23/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/11/2014 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
|
11/13/2013 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
11/13/2013 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
|
05/06/2013 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
|
05/06/2013 | Complete (Food) | 92 |
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