- Wiping cloths
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/13/2016 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Wiping cloths
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/28/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
05/19/2015 | Follow-up (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion (repeated violation)
- Variance obtained for specialized processing methods
- In-use utensils
|
05/18/2015 | Complete (Food) | 75 |
- Water and ice from approved source
|
08/13/2014 | Follow-up (Food) | 99 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
|
08/13/2014 | Complete (Food) | 89 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/17/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/17/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
07/12/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
07/12/2013 | Complete (Food) | 83 |
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