- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/01/2016 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/01/2016 | Complete (Food) | 92 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
08/18/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
08/04/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/02/2015 | Complete (Food) | 89 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/20/2014 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/05/2014 | Complete (Food) | 73 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/30/2014 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/16/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Complete (Food) | 84 |
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