- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/17/2016 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
02/12/2016 | Complete (Food) | 73 |
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/12/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/11/2015 | Complete (Food) | 94 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/11/2014 | Complete (Food) | 93 |
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/21/2014 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/04/2013 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/04/2013 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/03/2013 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
05/20/2013 | Complete (Food) | 89 |
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