|
11/17/2015 | Follow-up (Food) | 98 |
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Wiping cloths
|
11/17/2015 | Complete (Food) | 93 |
No violation noted during this evaluation. | 06/10/2015 | Complete (Food) | 100 |
- Management and food employee awareness (repeated violation)
|
12/03/2014 | Complete (Food) | 99 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2014 | Follow-up (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
12/17/2013 | Follow-up (Food) | 97 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
|
12/03/2013 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 89 |
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