- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
11/17/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
11/05/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
05/28/2015 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
05/14/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/01/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/17/2014 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
05/05/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
05/05/2014 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records
- Utensils, equip and linens
|
09/25/2013 | Follow-up (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Utensils, equip and linens
|
09/25/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 04/02/2013 | Complete (Food) | 96 |
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