- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
02/19/2016 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
02/19/2016 | Complete (Food) | 88 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
09/23/2015 | Complete (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
09/23/2015 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2015 | Follow-up (Food) | 95 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2015 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Utensils, equip and linens
|
11/07/2014 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Utensils, equip and linens
|
11/07/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Washing fruits and vegetables
|
06/16/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
06/16/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
12/05/2013 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- In-use utensils
|
12/05/2013 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Personal cleanliness
|
05/08/2013 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Variance obtained for specialized processing methods
- Proper cooling methds used
- Personal cleanliness
|
04/25/2013 | Complete (Food) | 80 |
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