- Wiping cloths
- In-use utensils
- Utensils, equip and linens
|
09/30/2015 | Complete (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Personal cleanliness
|
06/18/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Personal cleanliness
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Personal cleanliness
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2014 | Complete (Food) | 81 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
03/27/2014 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
03/27/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible
|
11/15/2013 | Complete (Food) | 92 |
No violation noted during this evaluation. | 03/13/2013 | Follow-up (Food) | 91 |
No violation noted during this evaluation. | 03/13/2013 | Complete (Food) | 86 |
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