- Thermometers provided and accurate
|
12/23/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Thermometers provided and accurate
|
12/23/2015 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/05/2015 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/05/2015 | Complete (Food) | 88 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/03/2014 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/03/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
|
06/04/2014 | Complete (Food) | 98 |
No violation noted during this evaluation. | 06/04/2014 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
12/10/2013 | Complete (Food) | 96 |
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/14/2013 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/14/2013 | Complete (Food) | 86 |
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