- Utensils, equip and linens
|
10/19/2015 | Follow-up (Food) | 99 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Utensils, equip and linens
|
10/19/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
|
05/01/2015 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
|
05/01/2015 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
11/10/2014 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
11/10/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
04/29/2014 | Complete (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2013 | Follow-up (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2013 | Complete (Food) | 68 |
- 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
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Gloves used properly
|
04/23/2013 | Complete (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- 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
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Gloves used properly
|
04/23/2013 | Complete (Food) | 82 |
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