- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed (repeated violation)
|
04/10/2015 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
03/12/2015 | Complete (Food) | 78 |
No violation noted during this evaluation. | 10/03/2014 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
|
09/17/2014 | Complete (Food) | 91 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
04/04/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
|
10/22/2013 | Follow-up (Food) | 99 |
- Critical: Food received at proper temperature
- Critical: Proper use of restriction and exclusion
|
10/22/2013 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
|
05/28/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- In-use utensils
|
05/28/2013 | Complete (Food) | 86 |
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