No violation noted during this evaluation. | 09/24/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
03/24/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
08/20/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
07/28/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cooling time and temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
03/19/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
03/19/2014 | Complete (Food) | 84 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- 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
- Water and ice from approved source
- Insects, animals, and rodents not present
|
07/11/2013 | Complete (Food) | 91 |
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