- Food properly labeled
- Insects, animals, and rodents not present
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/15/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Insects, animals, and rodents not present
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/02/2015 | Complete (Food) | 80 |
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/23/2015 | Follow-up (Food) | 92 |
- Critical: Food separated and protected
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
10/13/2015 | Complete (Food) | 68 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Gloves used properly
|
05/19/2015 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- In-use utensils
- Gloves used properly
|
05/07/2015 | Complete (Food) | 70 |
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