- Single-use/single-service articles
|
09/18/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Single-use/single-service articles
|
09/18/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
|
05/01/2015 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- In-use utensils
|
05/01/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
|
12/26/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
- In-use utensils
|
12/26/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
05/15/2014 | Complete (Food) | 95 |
No violation noted during this evaluation. | 11/20/2013 | Complete (Food) | 100 |
- Critical: Proper reheating procedures for hot holding (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)
|
05/30/2013 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/13/2013 | Complete (Food) | 85 |
Restaurant representatives - add corrected or new information about Bootleggers Inn Lower Bar, 207 Broadway, NASHVILLE, TN 37201 »