- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/18/2015 | Follow-up (Food) | 97 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
11/18/2015 | Complete (Food) | 88 |
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/11/2015 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/28/2015 | Complete (Food) | 85 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/22/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/22/2014 | Complete (Food) | 86 |
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/10/2013 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/20/2013 | Complete (Food) | 81 |
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