- Food properly labeled
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/23/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
09/23/2015 | Complete (Food) | 72 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
03/17/2015 | Follow-up (Food) | 89 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
03/17/2015 | Complete (Food) | 74 |
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