- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
01/26/2016 | Follow-up (Food) | 98 |
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
01/26/2016 | Complete (Food) | 88 |
|
07/16/2015 | Follow-up (Food) | 98 |
- Critical: Toxic substances properly identified, stored, used
- In-use utensils
|
07/16/2015 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/20/2015 | Complete (Food) | 95 |
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/06/2014 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
02/10/2014 | Complete (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
02/10/2014 | Follow-up (Food) | |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
08/16/2013 | Complete (Food) | 95 |
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