- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
|
06/16/2015 | Complete (Food) | 97 |
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2014 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Personal cleanliness
|
05/12/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Personal cleanliness
|
05/12/2014 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
11/01/2013 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
11/01/2013 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
04/11/2013 | Complete (Food) | 95 |
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