- Thermometers provided and accurate
- Insects, animals, and rodents not present
|
12/02/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Insects, animals, and rodents not present
|
11/19/2015 | Complete (Food) | 83 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/08/2015 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/28/2015 | Complete (Food) | 79 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/03/2014 | Follow-up (Food) | 95 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/24/2014 | Complete (Food) | 81 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/16/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/02/2014 | Complete (Food) | 74 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/13/2013 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/01/2013 | Complete (Food) | 84 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/26/2013 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2013 | Complete (Food) | 87 |
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