- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/21/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/21/2015 | Complete (Food) | 81 |
No violation noted during this evaluation. | 07/10/2015 | Complaint - Consultation (Food) | |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/08/2015 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/08/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/30/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
12/30/2013 | Follow-up (Food) | 83 |
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