|
01/25/2016 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- Critical: Hands clean and properly washed
|
12/28/2015 | Complete (Food) | 75 |
No violation noted during this evaluation. | 08/17/2015 | Follow-up (Food) | 97 |
No violation noted during this evaluation. | 06/25/2015 | Complete (Food) | 84 |
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/16/2014 | Complete (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2014 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
03/12/2014 | Complete (Food) | 83 |
- Contamination prevented during food prep, strg, and dsply
|
09/24/2013 | Complete (Food) | 99 |
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