|
02/05/2016 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- In-use utensils
|
12/30/2015 | Complete (Food) | 85 |
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/07/2015 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/22/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
|
05/06/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
05/06/2014 | Complete (Food) | 86 |
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/19/2013 | Complete (Food) | 98 |
- Critical: No discharge from eyes, nose, and mouth
|
04/26/2013 | Complete (Food) | 99 |
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