- Critical: Food separated and protected
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
02/18/2016 | Complete (Food) | 85 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
08/31/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/31/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/10/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/10/2015 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
07/24/2014 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
07/24/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
02/25/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
02/10/2014 | Complete (Food) | 84 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/06/2013 | Complete (Food) | 69 |
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