- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
11/23/2015 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
11/03/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2015 | Follow-up (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
05/19/2015 | Complete (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/20/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/02/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Insects, animals, and rodents not present
|
11/05/2013 | Complete (Food) | 84 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2013 | Complete (Food) | 80 |
Restaurant representatives - add corrected or new information about Lindo Veracruz, 1446 Madison St., CLARKSVILLE, TN 37040 »