- Approved thawing methods used
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/09/2015 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/09/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Handwashing sinks proplery supplied and accessible
|
05/17/2013 | Complete (Food) | 97 |
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