- Proper cooling methds used
- Food properly labeled
- Wiping cloths
- Utensils, equip and linens
|
08/12/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Food properly labeled
- Wiping cloths
- Critical: Proper eating, tasting, drinking, or tabacco use
- Utensils, equip and linens
|
08/12/2015 | Complete (Food) | 71 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
02/23/2015 | Complete (Food) | 82 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
10/22/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/06/2014 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
05/16/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
|
05/16/2013 | Complete (Food) | 90 |
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