- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/19/2016 | Follow-up (Food) | 96 |
- Critical: Consumer advisory provided for raw and undercooked food
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/19/2016 | Complete (Food) | 83 |
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
08/28/2015 | Follow-up (Food) | 93 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
08/28/2015 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (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)
- Water and ice from approved source
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/30/2015 | Follow-up (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding
- 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)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
01/16/2015 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and 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)
|
08/06/2014 | Complete (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and 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)
|
08/06/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/21/2014 | Complete (Food) | 94 |
No violation noted during this evaluation. | 09/24/2013 | Complete (Food) | 100 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
09/24/2013 | Follow-up (Food) | 89 |
No violation noted during this evaluation. | 09/16/2013 | Follow-up (Food) | 100 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
09/06/2013 | Complete (Food) | 80 |
Restaurant representatives - add corrected or new information about Amigo Mexican Restaurant, 125 E. Jackson Blvd., Ste 1, JONESBOROUGH, TN 37659 »