Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Hot and cold water available; adequate pressure
-
Thermometers provided and accurate
|
Sep 9, 2008
|
95 |
-
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
-
Food separated and protected
-
Food stored covered
-
Proper cooling time and temperature
-
Proper date marking and disposition
|
Oct 20, 2008
|
73 |
-
Food separated and protected
-
Utensils, equipment and linens; properly stored, dried, handled
|
Oct 30, 2008
|
90 |
-
Adequate ventilation and lighting; designated areas used
-
Food separated and protected
-
Hands clean and properly washed
-
Proper date marking and disposition
-
Toxic substances properly identified, stored, used
|
May 19, 2009
|
73 |
-
Proper date marking and disposition
-
Utensils, equipment and linens; properly stored, dried, handled
|
May 27, 2009
|
95 |
-
Adequate ventilation and lighting; designated areas used
-
Food-contact surfaces; cleaned & sanitized
-
Hands clean and properly washed
-
In-use utensils; properly stored
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
|
Oct 6, 2009
|
76 |
No violation noted during this evaluation.
|
Oct 20, 2009
|
100 |
-
Adequate handwashing facilities supplied & accessible
[multiple violations]
-
Contamination prevented during food preparation, storage display
[multiple violations]
-
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
-
Hot and cold water available; adequate pressure
-
Posted: Permit/Inspection/Choking Poster/Handwashing
-
Proper cooling methods used; adequate equipment for temperature control
-
Proper date marking and disposition
-
Toxic substances properly identified, stored, used
[multiple violations]
|
Jan 26, 2010
|
63 |
-
Food-contact surfaces; cleaned & sanitized
-
Hot and cold water available; adequate pressure
|
Feb 5, 2010
|
94 |
-
Contamination prevented during food preparation, storage display
[multiple violations]
-
Management awareness; policy present; reporting
-
Proper cold holding temperature
-
Proper eating, tasting, drinking, or tobacco use
|
Apr 9, 2010
|
77 |
-
Consumer advisory provided for raw and undercooked foods
-
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
-
Proper hot holding temperature
|
Oct 6, 2010
|
86 |
-
Consumer advisory provided for raw and undercooked foods
-
Food separated and protected
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
-
Proper cold holding temperature
-
Proper eating, tasting, drinking, or tobacco use
-
Toxic substances properly identified, stored, used
|
Feb 23, 2011
|
61 |
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
-
Posted: Permit/Inspection/Choking Poster/Handwashing
|
Feb 28, 2011
|
90 |
-
Food separated and protected
-
Proper cold holding temperature
-
Proper cooling time and temperature
-
Proper eating, tasting, drinking, or tobacco use
-
Proper hot holding temperature
|
Apr 25, 2011
|
60 |
-
Food separated and protected
|
May 2, 2011
|
91 |
-
Proper cooling methods used; adequate equipment for temperature control
-
Proper date marking and disposition
|
Jul 15, 2011
|
93 |
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