- Thermometers provided and accurate
|
08/17/2015 | Complete (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/06/2015 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/06/2015 | Complete (Food) | 93 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/28/2014 | Complete (Food) | 98 |
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
02/03/2014 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
02/03/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
|
07/22/2013 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
|
07/16/2013 | Complete (Food) | 85 |
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