- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
02/22/2016 | Complete (Food) | 97 |
No violation noted during this evaluation. | 07/22/2015 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Hands clean and properly washed
|
07/22/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/25/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/25/2015 | Complete (Food) | 92 |
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2014 | Follow-up (Food) | 96 |
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2014 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/23/2014 | Complete (Food) | 93 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2013 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 11/20/2013 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
|
06/21/2013 | Complete (Food) | 96 |
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