Let 'er Buck Saloon, 11661 Hwy 641 South, SPRINGVILLE, TN 38256 - inspection findings and violations



Business Info

Name: LET 'ER BUCK SALOON
Address: 11661 HWY 641 SOUTH, SPRINGVILLE, TN 38256
Total inspections: 7
Last inspection: 12/07/2015
Score
97

Restaurant representatives - add corrected or new information about Let 'er Buck Saloon, 11661 Hwy 641 South, SPRINGVILLE, TN 38256 »


Inspection findings

Inspection date

Type

Score

  • Thermometers provided and accurate
  • Insects, animals, and rodents not present
12/07/2015Follow-up (Food)97
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Thermometers provided and accurate
  • Insects, animals, and rodents not present
  • Critical: Handwashing sinks proplery supplied and accessible
11/30/2015Complete (Food)90
  • Critical: Food additives: approved and properly used (repeated violation)
  • Plant food properly cooked for hot holding
  • Warewashing facilites, installed, maintaned, used, test strips
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
05/13/2015Complete (Food)96
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
12/04/2014Follow-up (Food)95
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Food additives: approved and properly used
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Food properly labeled
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible
11/12/2014Complete (Food)86
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Approved thawing methods used
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
04/04/2014Follow-up (Food)96
  • Critical: Proper reheating procedures for hot holding
  • Approved thawing methods used
  • Food properly labeled
  • Critical: No discharge from eyes, nose, and mouth
03/20/2014Complete (Food)92

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