- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cooling time and temperature
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/08/2015 | Follow-up (Food) | 98 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/08/2015 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
|
06/03/2015 | Follow-up (Food) | 99 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
|
06/03/2015 | Complete (Food) | 95 |
No violation noted during this evaluation. | 12/31/2014 | Complete (Food) | 100 |
- Critical: Food additives: approved and properly used (repeated violation)
|
04/01/2014 | Follow-up (Food) | 99 |
- Critical: Food additives: approved and properly used (repeated violation)
- In-use utensils
|
04/01/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
|
10/08/2013 | Complete (Food) | 98 |
No violation noted during this evaluation. | 03/26/2013 | Complete (Food) | 97 |
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