- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/27/2015 | Follow-up (Food) | 98 |
- Critical: Proper cooling time and temperature
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/27/2015 | Complete (Food) | 93 |
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/29/2015 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Food properly labeled
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/17/2015 | Complete (Food) | 83 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/27/2014 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/24/2014 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
|
01/03/2014 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
|
12/19/2013 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/12/2013 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Proper eating, tasting, drinking, or tabacco use
- Critical: Handwashing sinks proplery supplied and accessible
|
05/22/2013 | Complete (Food) | 72 |
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