- Utensils, equip and linens
|
02/04/2016 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Utensils, equip and linens
- Critical: Hands clean and properly washed
|
12/23/2015 | Complete (Food) | 89 |
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
06/22/2015 | Complete (Food) | 99 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/17/2014 | Complete (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
|
05/13/2014 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
05/13/2014 | Complete (Food) | 87 |
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2013 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2013 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Variance obtained for specialized processing methods
|
04/24/2013 | Complete (Food) | 92 |
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