- Thermometers provided and accurate
|
10/23/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Thermometers provided and accurate
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/23/2015 | Complete (Food) | 84 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2015 | Follow-up (Food) | 89 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/08/2015 | Complete (Food) | 83 |
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/30/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper use of restriction and exclusion (repeated violation)
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/07/2014 | Complete (Food) | 79 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/08/2014 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/08/2014 | Complete (Food) | 79 |
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