- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/21/2015 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
08/21/2015 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/11/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Variance obtained for specialized processing methods
- Food properly labeled
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/28/2015 | Complete (Food) | 74 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
07/29/2014 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
07/29/2014 | Complete (Food) | 61 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
01/30/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
01/30/2014 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
08/12/2013 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
08/12/2013 | Complete (Food) | 92 |
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