- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
10/05/2015 | Follow-up (Food) | 98 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper hot holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
10/05/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Handwashing sinks proplery supplied and accessible
|
01/27/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
|
07/30/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
07/30/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
01/31/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
01/31/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Washing fruits and vegetables
|
09/19/2013 | Complete (Food) | 97 |
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