- Thermometers provided and accurate
|
11/19/2015 | Follow-up (Food) | 96 |
- Thermometers provided and accurate
- Critical: Hands clean and properly washed
|
11/19/2015 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/22/2015 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/13/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2014 | Complete (Food) | 84 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
05/01/2014 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
|
04/23/2014 | Complete (Food) | 83 |
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2013 | Follow-up (Food) | 89 |
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2013 | Complete (Food) | 84 |
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