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11/19/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
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11/05/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
|
04/21/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
|
10/23/2014 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/06/2014 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/06/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/21/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/21/2013 | Complete (Food) | 74 |
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2013 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2013 | Complete (Food) | 91 |
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