- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/28/2015 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 07/28/2015 | Follow-up (Food) | 93 |
- Critical: Food separated and protected
- Thermometers provided and accurate
- Food properly labeled
- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/28/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2015 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
04/15/2015 | Complete (Food) | 89 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/12/2015 | Follow-up (Food) | 92 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
12/23/2014 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/14/2013 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/11/2013 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/11/2013 | Complete (Food) | 90 |
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