- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/15/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/15/2015 | Complete (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served (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)
|
06/23/2015 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2015 | Complete (Food) | 81 |
- 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
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2014 | Follow-up (Food) | 80 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
05/05/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
04/25/2014 | Complete (Food) | 85 |
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
|
12/03/2013 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/08/2013 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/06/2013 | Complete (Food) | 87 |
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