- Proper cooling methds used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/01/2015 | Follow-up (Food) | 95 |
- Critical: Proper cooling time and temperature
- Proper cooling methds used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/01/2015 | Complete (Food) | 90 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/26/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/26/2015 | Complete (Food) | 93 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/30/2014 | Follow-up (Food) | 96 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/13/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2013 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2013 | Complete (Food) | 74 |
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