- Critical: Proper hot holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible
|
02/22/2016 | Complete (Food) | 93 |
No violation noted during this evaluation. | 09/30/2015 | Follow-up (Food) | 100 |
- Critical: Toxic substances properly identified, stored, used
|
09/30/2015 | Complete (Food) | 95 |
No violation noted during this evaluation. | 02/05/2015 | Complete (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
09/22/2014 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
|
09/19/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2014 | Complete (Food) | 96 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2013 | Complete (Food) | 96 |
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
05/08/2013 | Complete (Food) | 97 |
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