- Proper cooling methds used
- Wiping cloths
- Utensils, equip and linens
|
10/11/2015 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
06/06/2015 | Complete (Food) | 94 |
No violation noted during this evaluation. | 09/14/2014 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/21/2014 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/21/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
12/08/2013 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Hands clean and properly washed
|
04/20/2013 | Complete (Food) | 93 |
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