- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/18/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/18/2015 | Complete (Food) | 81 |
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/09/2015 | Follow-up (Food) | 96 |
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/09/2015 | Complete (Food) | 91 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
09/29/2014 | Follow-up (Food) | 99 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
09/16/2014 | Complete (Food) | 94 |
- Critical: Handwashing sinks proplery supplied and accessible
|
03/10/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
03/10/2014 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
09/26/2013 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
09/26/2013 | Complete (Food) | 91 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/24/2013 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible
|
04/12/2013 | Complete (Food) | 93 |
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