- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/11/2016 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/11/2016 | Complete (Food) | 89 |
- Contamination prevented during food prep, strg, and dsply
|
08/13/2015 | Complete (Food) | 99 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
02/24/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
|
08/01/2014 | Complete (Food) | 98 |
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/31/2014 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
08/02/2013 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
08/02/2013 | Complete (Food) | 89 |
No violation noted during this evaluation. | 02/27/2013 | Follow-up (Food) | 97 |
No violation noted during this evaluation. | 02/27/2013 | Complete (Food) | 87 |
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