No violation noted during this evaluation. | 07/01/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/18/2015 | Complete (Food) | 79 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
12/19/2014 | Follow-up (Food) | 91 |
- Critical: Proper cooking time and temperatures
- 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
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/19/2014 | Complete (Food) | 81 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
|
05/22/2014 | Complete (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/22/2013 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/25/2013 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/06/2013 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2013 | Complete (Food) | 87 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2013 | Complete (Food) | 87 |
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