- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/08/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/08/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/22/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/22/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion (repeated violation)
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Complete (Food) | 86 |
No violation noted during this evaluation. | 05/08/2014 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 05/08/2014 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
|
05/08/2014 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2013 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Washing fruits and vegetables
|
06/06/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
06/06/2013 | Complete (Food) | 86 |
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