- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
09/16/2015 | Follow-up (Food) | 98 |
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/16/2015 | Complete (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/12/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/15/2014 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2014 | Complete (Food) | |
- Critical: Food additives: approved and properly used
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/10/2013 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/10/2013 | Complete (Food) | 90 |
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/01/2013 | Follow-up (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/01/2013 | Complete (Food) | 88 |
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