Bad Bobs Bar B Q #3, 705 W. Main, NEWBERN, TN 38059 - inspection findings and violations



Business Info

Name: BAD BOBS BAR B Q #3
Address: 705 W. MAIN, NEWBERN, TN 38059
Total inspections: 9
Last inspection: 02/18/2016
Score
97

Restaurant representatives - add corrected or new information about Bad Bobs Bar B Q #3, 705 W. Main, NEWBERN, TN 38059 »


Inspection findings

Inspection date

Type

Score

  • Approved thawing methods used
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
02/18/2016Complete (Food)97
  • Wiping cloths
  • Single-use/single-service articles
08/05/2015Follow-up (Food)95
  • Critical: Proper hot holding temperatures
  • Wiping cloths
  • Single-use/single-service articles
08/05/2015Complete (Food)90
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Food additives: approved and properly used
  • Personal cleanliness
  • Critical: Hands clean and properly washed
02/19/2015Complete (Food)95
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Personal cleanliness
08/07/2014Follow-up (Food)97
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Proper use of restriction and exclusion
  • Personal cleanliness
08/01/2014Complete (Food)92
  • Critical: Food received at proper temperature
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper date marking and disposition
  • Personal cleanliness
01/10/2014Complete (Food)95
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Personal cleanliness
08/02/2013Follow-up (Food)92
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper cooking time and temperatures
  • Critical: Time as a public health control:procedures and records
  • Critical: Proper use of restriction and exclusion
  • Personal cleanliness
  • In-use utensils
07/23/2013Complete (Food)82

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