- Proper cooling methds used
|
09/30/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
|
09/16/2015 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Personal cleanliness
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
03/04/2015 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures
- Plant food properly cooked for hot holding
|
08/25/2014 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
|
08/25/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
|
08/25/2014 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
|
04/17/2014 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- In-use utensils
|
04/17/2014 | Complete (Food) | 92 |
- Washing fruits and vegetables
|
11/12/2013 | Follow-up (Food) | 99 |
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
11/12/2013 | Complete (Food) | 94 |
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