- Insects, animals, and rodents not present
|
10/28/2015 | Complete (Food) | 98 |
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
10/28/2015 | Follow-up (Food) | 93 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
|
10/28/2015 | Complete (Food) | 74 |
- Critical: Proper date marking and disposition (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/17/2015 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/07/2015 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
10/14/2014 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
10/14/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Personal cleanliness
|
04/23/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
|
04/10/2014 | Complete (Food) | 88 |
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