- Approved thawing methods used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
12/09/2015 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2015 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding
|
04/29/2015 | Complete (Food) | 99 |
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/13/2014 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Proper cooling methds used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/13/2014 | Complete (Food) | 86 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
05/13/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/04/2013 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2013 | Complete (Food) | 88 |
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