- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/15/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/07/2015 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/05/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
01/28/2015 | Complete (Food) | 91 |
- Approved thawing methods used
|
08/28/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
|
08/15/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/07/2014 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/21/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2013 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2013 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
09/26/2013 | Complete (Food) | 82 |
No violation noted during this evaluation. | 03/21/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 03/04/2013 | Complete (Food) | 86 |
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