No violation noted during this evaluation. | 11/20/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2015 | Complete (Food) | 96 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
|
09/10/2014 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/17/2014 | Follow-up (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
03/26/2014 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
10/15/2013 | Follow-up (Food) | 97 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
|
10/02/2013 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/30/2013 | Follow-up (Food) | 96 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/15/2013 | Complete (Food) | 87 |
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