- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/15/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/15/2015 | Complete (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Water and ice from approved source
|
05/27/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Food properly labeled
|
05/14/2015 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2014 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Thermometers provided and accurate
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2014 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/30/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
09/24/2013 | Complete (Food) | 90 |
Restaurant representatives - add corrected or new information about Jose's Mexican Restaurant, 2354 Hwy 41s Ste D, GREENBRIER, TN 37073 »