No violation noted during this evaluation. | 12/10/2015 | Follow-up (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
|
12/10/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records
|
03/02/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
|
03/02/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Approved thawing methods used
|
09/10/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures
|
02/12/2014 | Complete (Food) | 97 |
No violation noted during this evaluation. | 09/11/2013 | Complete (Food) | 100 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
09/11/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion (repeated violation)
|
08/27/2013 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2013 | Complete (Food) | 87 |
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