- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Gloves used properly
|
11/05/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Utensils, equip and linens
- Gloves used properly
|
11/05/2015 | Complete (Food) | 81 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/18/2015 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
12/18/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
05/19/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
|
05/19/2014 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2013 | Follow-up (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2013 | Complete (Food) | 85 |
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