- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/17/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 05/21/2015 | Follow-up (Food) | 100 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
|
05/15/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
09/16/2014 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
|
03/11/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth
|
03/11/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
07/11/2013 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
07/11/2013 | Complete (Food) | 88 |
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