- Single-use/single-service articles
|
12/29/2015 | Follow-up (Food) | 99 |
- Critical: Proper hot holding temperatures
- Single-use/single-service articles
|
12/18/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
|
02/10/2015 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
02/10/2015 | Complete (Food) | 88 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2014 | Complete (Food) | 93 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
02/05/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
02/05/2014 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
|
07/17/2013 | Follow-up (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
|
07/17/2013 | Complete (Food) | 90 |
No violation noted during this evaluation. | 04/03/2013 | Follow-up (Food) | 98 |
No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 88 |
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