- Approved thawing methods used
- Wiping cloths
|
10/21/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
05/14/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
04/28/2015 | Complete (Food) | 93 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/19/2014 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/01/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/11/2014 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/11/2014 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records
|
12/06/2013 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
12/06/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 04/05/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 03/15/2013 | Complete (Food) | 84 |
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