- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
- Gloves used properly
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/04/2016 | Follow-up (Food) | 95 |
- Critical: Proper cooling time and temperature
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
- Gloves used properly
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/21/2015 | Complete (Food) | 78 |
No violation noted during this evaluation. | 03/27/2015 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Handwashing sinks proplery supplied and accessible
|
03/27/2015 | Complete (Food) | 88 |
No violation noted during this evaluation. | 10/20/2014 | Complete (Food) | 93 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/20/2014 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2014 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
03/05/2014 | Complete (Food) | 85 |
- Plant food properly cooked for hot holding
- Utensils, equip and linens
|
08/21/2013 | Complete (Food) | 97 |
No violation noted during this evaluation. | 04/08/2013 | Complete (Food) | 92 |
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