- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/16/2016 | Follow-up (Food) | 98 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/04/2016 | Complete (Food) | 89 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/11/2015 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
|
02/13/2015 | Complete (Food) | 96 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/06/2014 | Follow-up (Food) | 99 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
09/23/2014 | Complete (Food) | 86 |
- Critical: Proper use of restriction and exclusion
|
06/03/2014 | Complete (Food) | 95 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2013 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/29/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/29/2013 | Complete (Food) | 90 |
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