- Contamination prevented during food prep, strg, and dsply
|
02/08/2016 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
01/27/2016 | Complete (Food) | 83 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
08/06/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
07/20/2015 | Complete (Food) | 87 |
- Management and food employee awareness (repeated violation)
|
01/28/2015 | Follow-up (Food) | 99 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
|
01/28/2015 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/16/2014 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
07/15/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Personal cleanliness
|
01/22/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Personal cleanliness
|
01/22/2014 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/09/2013 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
07/18/2013 | Complete (Food) | 89 |
Restaurant representatives - add corrected or new information about Corner Pub Midtown Restaurant, 2000 Broadway, NASHVILLE, TN 37203 »