- Food properly labeled
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
12/18/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Food properly labeled
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2015 | Complete (Food) | 90 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2015 | Complete (Food) | 86 |
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2014 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2014 | Complete (Food) | 82 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2014 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2014 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/31/2013 | Follow-up (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
12/04/2013 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
07/25/2013 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
|
05/16/2013 | Complete (Food) | 86 |
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