- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
|
11/20/2015 | Follow-up (Food) | 95 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/06/2015 | Complete (Food) | 79 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/18/2015 | Follow-up (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/08/2015 | Complete (Food) | 73 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/16/2014 | Follow-up (Food) | 89 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
12/04/2014 | Complete (Food) | 79 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
05/07/2014 | Follow-up (Food) | 92 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
04/08/2014 | Complete (Food) | 87 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
11/25/2013 | Follow-up (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
11/25/2013 | Complete (Food) | 88 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
06/14/2013 | Follow-up (Food) | 95 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
|
05/28/2013 | Complete (Food) | 81 |
Restaurant representatives - add corrected or new information about Paco's, 85 East Main St., PARSONS, TN 38363 »