- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- 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
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02/18/2016 | Complete (Food) | 67 |
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