- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/08/2015 | Follow-up (Food) | 92 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/16/2015 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2015 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2015 | Complete (Food) | 89 |
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
12/08/2014 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
11/21/2014 | Complete (Food) | 75 |
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2014 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2014 | Complete (Food) | 91 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
01/07/2014 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
12/12/2013 | Complete (Food) | 75 |
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 06/11/2013 | Complete (Food) | 100 |
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2013 | Complete (Food) | 89 |
No violation noted during this evaluation. | 03/11/2013 | Complete (Food) | 100 |
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