- Thermometers provided and accurate
|
09/30/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
|
09/16/2015 | Complete (Food) | 82 |
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
03/09/2015 | Follow-up (Food) | 97 |
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
03/09/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
08/27/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
08/27/2014 | Complete (Food) | 80 |
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