No violation noted during this evaluation. | 10/01/2015 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/18/2015 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
|
04/21/2015 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Personal cleanliness
- In-use utensils
|
04/14/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/24/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/17/2014 | Complete (Food) | 90 |
No violation noted during this evaluation. | 03/27/2014 | Follow-up (Food) | 92 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
03/11/2014 | Complete (Food) | 78 |
No violation noted during this evaluation. | 11/07/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Proper cooling methds used
- Critical: Proper eating, tasting, drinking, or tabacco use
|
10/18/2013 | Complete (Food) | 79 |
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/29/2013 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/13/2013 | Complete (Food) | 88 |
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