- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
|
11/23/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
|
11/23/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
|
05/27/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
|
05/27/2015 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/10/2014 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/10/2014 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- 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)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/10/2014 | Follow-up (Food) | 79 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- 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: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
02/21/2014 | Complete (Food) | 56 |
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/08/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 11/08/2013 | Complete (Food) | 94 |
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