- Thermometers provided and accurate
|
02/17/2016 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cooling time and temperature
- Thermometers provided and accurate
|
02/17/2016 | Complete (Food) | 88 |
- Thermometers provided and accurate
|
08/12/2015 | Follow-up (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
|
08/12/2015 | Complete (Food) | 94 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/10/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/28/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/21/2014 | Complete (Food) | 96 |
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/01/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/15/2013 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/15/2013 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
04/23/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/23/2013 | Follow-up (Food) | 82 |
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