- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/16/2015 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/16/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
|
03/04/2015 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
|
03/04/2015 | Complete (Food) | 86 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
|
10/10/2013 | Follow-up (Food) | 98 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
- In-use utensils
|
10/10/2013 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Approved thawing methods used
|
04/15/2013 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Approved thawing methods used
|
04/15/2013 | Complete (Food) | 95 |
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