- Proper cooling methds used
|
02/08/2016 | Follow-up (Food) | 96 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Proper cooling methds used
|
02/08/2016 | Complete (Food) | 91 |
- Proper cooling methds used
- Approved thawing methods used
- Single-use/single-service articles
|
09/17/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper cooling time and temperature
- Proper cooling methds used
- Approved thawing methods used
- Single-use/single-service articles
|
09/17/2015 | Complete (Food) | 85 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/13/2015 | Follow-up (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/31/2015 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/03/2014 | Complete (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/03/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/20/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/06/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible
|
04/17/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 04/05/2013 | Complete (Food) | 80 |
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