- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/03/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
09/03/2015 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
02/13/2015 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
02/13/2015 | Complete (Food) | 89 |
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/15/2014 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/02/2014 | Complete (Food) | 77 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
|
04/07/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- In-use utensils
|
04/07/2014 | Complete (Food) | 81 |
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