- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/16/2015 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/15/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
03/10/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible
|
03/10/2015 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/16/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/15/2014 | Complete (Food) | 83 |
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2014 | Complete (Food) | 93 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/10/2013 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/26/2013 | Complete (Food) | 86 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 73 |
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