- Warewashing facilites, installed, maintaned, used, test strips
|
09/21/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures (repeated violation)
- Warewashing facilites, installed, maintaned, used, test strips
|
09/21/2015 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
|
03/24/2015 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
|
03/24/2015 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
10/01/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
03/25/2014 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
03/25/2014 | Complete (Food) | 89 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
|
10/17/2013 | Complete (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
|
10/17/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 07/30/2013 | Complete (Food) | 100 |
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