- Thermometers provided and accurate
- Single-use/single-service articles
|
09/25/2015 | Follow-up (Food) | 97 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
09/16/2015 | Complete (Food) | 85 |
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
03/24/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
03/24/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
10/23/2014 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 10/23/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/18/2014 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
03/27/2014 | Complete (Food) | 68 |
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