- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/08/2015 | Complete (Food) | 96 |
- 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
- Critical: Hands clean and properly washed
|
03/30/2015 | Complete (Food) | 94 |
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/27/2014 | Complete (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/20/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/04/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
11/04/2013 | Complete (Food) | 89 |
No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 95 |
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