- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/16/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2015 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
09/25/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/20/2014 | Complete (Food) | 97 |
- Critical: Proper date marking and disposition
|
11/30/2013 | Complete (Food) | 99 |
No violation noted during this evaluation. | 03/28/2013 | Complete (Food) | 100 |
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