- Approved thawing methods used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/26/2016 | Follow-up (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
01/26/2016 | Complete (Food) | 76 |
- Approved thawing methods used
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/10/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/10/2015 | Complete (Food) | 88 |
- Water and ice from approved source
- Personal cleanliness
- Wiping cloths
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/23/2015 | Follow-up (Food) | 96 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
02/23/2015 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
|
08/14/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- In-use utensils
|
08/14/2014 | Complete (Food) | 93 |
No violation noted during this evaluation. | 01/30/2014 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Proper cooling methds used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
01/14/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
07/26/2013 | Follow-up (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
07/26/2013 | Complete (Food) | 82 |
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