- Contamination prevented during food prep, strg, and dsply
|
01/13/2016 | Follow-up (Food) | 97 |
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
|
12/28/2015 | Complete (Food) | 92 |
No violation noted during this evaluation. | 07/09/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2015 | Complete (Food) | 86 |
- Critical: Food additives: approved and properly used (repeated violation)
|
01/26/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
12/23/2014 | Complete (Food) | 90 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
07/16/2014 | Follow-up (Food) | 99 |
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: No discharge from eyes, nose, and mouth
|
06/23/2014 | Complete (Food) | 90 |
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/03/2013 | Complete (Food) | 97 |
No violation noted during this evaluation. | 05/16/2013 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
|
05/16/2013 | Complete (Food) | 95 |
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