- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/01/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/24/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Water and ice from approved source
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2014 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/28/2014 | Complete (Food) | 79 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 04/10/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 83 |
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