- Proper cooling methds used
|
11/17/2015 | Follow-up (Food) | 96 |
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Food properly labeled
- Critical: Hands clean and properly washed
|
11/03/2015 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/30/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
03/11/2015 | Complete (Food) | 87 |
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
10/20/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
10/20/2014 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/20/2014 | Complete (Food) | 95 |
No violation noted during this evaluation. | 12/11/2013 | Complete (Food) | 100 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/05/2013 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2013 | Complete (Food) | 82 |
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