- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/25/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
09/16/2015 | Complete (Food) | 84 |
No violation noted during this evaluation. | 03/16/2015 | Complaint - Consultation (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
|
01/27/2015 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- In-use utensils
|
01/27/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2014 | Follow-up (Food) | 88 |
- Critical: Food received at proper temperature
- 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: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
03/26/2014 | Follow-up (Food) | 91 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/09/2013 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/09/2013 | Complete (Food) | 84 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/07/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- In-use utensils
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/03/2013 | Follow-up (Food) | 77 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- In-use utensils
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2013 | Complete (Food) | 77 |
Restaurant representatives - add corrected or new information about El Toro Mexican Grill, 2550 E. Morris Blvd., MORRISTOWN, TN 37813 »