- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
12/17/2015 | Complete (Food) | 92 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/26/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/23/2015 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Proper cooling methds used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2014 | Complete (Food) | 80 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/08/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2014 | Complete (Food) | 93 |
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