- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2015 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/13/2014 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Proper cooling methds used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/13/2014 | Complete (Food) | 92 |
- Water and ice from approved source
|
05/16/2014 | Follow-up (Food) | 99 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
|
05/16/2014 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
|
09/27/2013 | Follow-up (Food) | 99 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Pasteurized eggs used where required
|
09/27/2013 | Complete (Food) | 90 |
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