- Proper cooling methds used
|
12/17/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Thermometers provided and accurate
|
12/17/2015 | Complete (Food) | 81 |
No violation noted during this evaluation. | 07/08/2015 | Follow-up (Food) | 98 |
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
|
06/24/2015 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
12/19/2014 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
|
07/16/2014 | Follow-up (Food) | 98 |
- Critical: Proper cooking time and temperatures
|
07/16/2014 | Follow-up (Food) | |
No violation noted during this evaluation. | 06/20/2014 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
|
06/20/2014 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2013 | Follow-up (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2013 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
|
05/15/2013 | Complete (Food) | 99 |
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