- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/15/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/15/2015 | Complete (Food) | 87 |
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
04/20/2015 | Follow-up (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed
|
04/20/2015 | Complete (Food) | 85 |
- Critical: Proper date marking and disposition (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/15/2014 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
08/25/2014 | Complete (Food) | 90 |
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