- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
02/12/2016 | Follow-up (Food) | 94 |
- Critical: Proper hot holding temperatures
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
02/12/2016 | Complete (Food) | 87 |
No violation noted during this evaluation. | 12/08/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible
|
12/08/2015 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records
|
06/24/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 11/05/2014 | Follow-up (Food) | 99 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
|
11/05/2014 | Complete (Food) | 89 |
No violation noted during this evaluation. | 04/09/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
|
04/09/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Approved thawing methods used
|
10/31/2013 | Complete (Food) | 97 |
- Critical: Proper date marking and disposition
- Approved thawing methods used
|
10/31/2013 | Complete (Food) | 97 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 96 |
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