- Critical: Proper cold holding temperatures
- Wiping cloths
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
12/18/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Wiping cloths
|
05/20/2015 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized eggs used where required
- Wiping cloths
|
05/20/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Wiping cloths
|
12/18/2014 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/17/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/06/2013 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Thermometers provided and accurate
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
06/13/2013 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Thermometers provided and accurate
- Wiping cloths
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/13/2013 | Complete (Food) | 88 |
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