- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
12/30/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
- Critical: Hands clean and properly washed
|
12/30/2015 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Personal cleanliness
|
06/27/2015 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion (repeated violation)
- Proper cooling methds used
- Food properly labeled
- Personal cleanliness
- Critical: Proper eating, tasting, drinking, or tabacco use
|
06/26/2015 | Complete (Food) | 66 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
12/17/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
12/17/2014 | Complete (Food) | 89 |
- Management and food employee awareness (repeated violation)
|
06/17/2014 | Follow-up (Food) | 99 |
- Management and food employee awareness (repeated violation)
- Variance obtained for specialized processing methods
|
06/04/2014 | Complete (Food) | 94 |
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
08/14/2013 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Food properly labeled
|
07/29/2013 | Complete (Food) | 71 |
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