- Approved thawing methods used
- Food properly labeled
- Wiping cloths
|
08/31/2015 | Follow-up (Food) | 97 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Food properly labeled
- Wiping cloths
|
08/19/2015 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/23/2015 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/09/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/14/2014 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/30/2014 | Complete (Food) | 72 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/03/2014 | Follow-up (Food) | 90 |
- 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: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Approved thawing methods used
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
01/23/2014 | Complete (Food) | 62 |
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