- Approved thawing methods used
|
11/19/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
|
11/19/2015 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
|
05/01/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
05/01/2015 | Complete (Food) | 92 |
- Critical: Food additives: approved and properly used
- Critical: Hands clean and properly washed
|
10/30/2014 | Complete (Food) | 97 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/26/2014 | Complete (Food) | 98 |
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/26/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
09/04/2013 | Complete (Food) | 89 |
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/03/2013 | Complete (Food) | 91 |
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