- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Utensils, equip and linens
|
01/15/2016 | Follow-up (Food) | 89 |
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Washing fruits and vegetables
- Utensils, equip and linens
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
01/04/2016 | Complete (Food) | 78 |
No violation noted during this evaluation. | 11/13/2015 | Complete (Food) | 100 |
- Critical: Proper date marking and disposition (repeated violation)
|
06/11/2015 | Follow-up (Food) | 99 |
- Critical: Proper date marking and disposition (repeated violation)
- In-use utensils
|
06/11/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
11/05/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/28/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/17/2014 | Complete (Food) | 81 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2013 | Complete (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
|
06/27/2013 | Complete (Food) | 97 |
No violation noted during this evaluation. | 06/04/2013 | Complete (Food) | 100 |
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