- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
01/26/2016 | Complete (Food) | 96 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
09/03/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/03/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/15/2015 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/31/2015 | Complete (Food) | 84 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/19/2014 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
09/02/2014 | Complete (Food) | 79 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
04/25/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
04/09/2014 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/17/2013 | Complete (Food) | 81 |
No violation noted during this evaluation. | 04/10/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 85 |
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